Veggie Shrimp Egg Rolls Recipe

Name: Veggie Shrimp Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons minced fresh gingerroot; 1 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 wonton wrappers; 3/4 cup apricot spreadable fruit; 1 tablespoon water; 1 tablespoon lime juice; 1 tablespoon reduced-sodium soy sauce; 1-1/2 teaspoons Dijon mustard; 1/4 teaspoon minced fresh gingerroot

Servings: persons

2 teaspoons minced fresh gingerroot
1 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 wonton wrappers
3/4 cup apricot spreadable fruit
1 tablespoon water
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh gingerroot

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 until 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.
5
In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons minced fresh gingerroot, 1 garlic clove, minced, 3 tablespoons olive oil, divided, 1/2 pound uncooked medium shrimp, peeled, deveined and chopped, and more.

Yes, Veggie Shrimp Egg Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Shrimp Egg Rolls

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