VEGGIE SHRIMP EGG ROLLS RECIPE

Veggie Shrimp Egg Rolls Recipe image

Provided by NIKKI SMITH

Categories Snacks

Number Of Ingredients 18

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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

Steps:

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.