Veggie Shrimp Egg Rolls Recipe

NIKKI SMITH

By
@adorefood

I had tried this for Home show, And the guest loved them. Quick and Easy.. Great summer lunchoen meal.

Nutrition Facts: 2 egg rolls with 1-1/2 teaspoons sauce equals 108 calories, 3 g fat (trace saturated fat), 19 mg cholesterol, 222 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


Featured Pinch Tips Video

Comments:

Serves:

38

Ingredients

2 tsp
minced fresh gingerroot
1 clove
garlic clove, minced
3 Tbsp
olive oil, divided
1/2 lb
uncooked medium shrimp, peeled, deveined and chopped
2
green onions, finely chopped
1 medium
carrot, finely chopped
1 medium
sweet red pepper, finely chopped
1 c
canned bean sprouts, rinsed and finely chopped
2 Tbsp
water
2 Tbsp
reduced-sodium soy sauce
38
wrappers

APRICOT-MUSTARD DIPPING SAUCE:

3/4 c
apricot spreadable fruit
1 Tbsp
water
1 Tbsp
lime juice
1 Tbsp
reduced-sodium soy sauce
1-1/2 tsp
dijon mustard
1/4 tsp
minced fresh gingerroot

Directions Step-By-Step

1
In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat for 1 minute. Add the shrimp, onions, carrot, red pepper, bean sprouts, water and soy sauce; cook and stir for 2-3 minutes or vegetables are crisp-tender and shrimp turn pink
2
Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes
3
Place a tablespoonful of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal
4
In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 minutes on each side or until golden brown. Drain on paper towels.
In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls. Yield: 38 egg rolls.