I had some old pineapple in my refrigerator that I feared would go bad soon. Instead of eating it straight, I figured I would find a way to use it for lunch. I also had a little bit of shrimp left over that I needed to use, so I thought making a shrimp and pineapple egg roll would be tasty.The pineapple was getting to the point of being overripe, which is perfect in a dish like this because you can even cut into the core a bit and won’t have any tough parts. I’m not going to have exact measurements, because I really made this on a whim, but just make this to taste.
- Cooked shrimp, chopped
- Fresh pineapple, finely chopped.
- Fresh basil, finely chopped
- Fresh ginger, grated
- Rice wine vinegar
- Raw honey
- Sesame oil
- Soy sauce
- Salt & Pepper, to taste (optional)
Preheat oven to 425 degrees
Mix shrimp, basil, ginger and pineapple together. In a separate bowl, whisk the vinegar, honey, soy, sesame oil (+salt & pepper) together in a bowl. You want to make just enough to lightly coat the shrimp mixture, so don’t make too much or else the egg rolls will come out watery. Incorporate the oil mixture with the shrimp mixture until evenly coated. Let it marinade for 15 minutes
Beat in egg in another bowl and set aside. Take an egg roll wrapper and brush with egg wash. Put shrimp mixture in wrapper on one side; fold corners in and roll like a burrito. Brush egg roll with egg wash.
Place egg rolls on a greased baking sheet (I used non-stick cooking spray) and bake for 15 minutes.
Let them cool before eating.
I served with salad greens, shredded carrot, almond slivers and Tamari Ginger Salad Dressing.