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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Veggie Shrimp Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions