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veggie shrimp egg rolls recipe

(2 RATINGS)
191 Pinches 1 Photo
adorefood avatar
HEMET, CA
Updated on Apr 1, 2011

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.

prep time
cook time
method ---
yield 38 serving(s)

Ingredients

  • 2 teaspoons minced fresh gingerroot
  • 1 clove garlic clove, minced
  • 3 tablespoons olive oil, divided
  • 1/2 pound 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 cup canned bean sprouts, rinsed and finely chopped
  • 2 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 38 - wrappers
  • APRICOT-MUSTARD DIPPING SAUCE:
  • 3/4 cup apricot spreadable fruit
  • 1 tablespoon water
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoon dijon mustard
  • 1/4 teaspoon minced fresh gingerroot

How To Make veggie shrimp egg rolls recipe

  • 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
  • Step 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
  • Step 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
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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