Ingredients Jump to Instructions ↓

  1. 2 teaspoons minced fresh gingerroot

  2. 1 garlic clove, minced

  3. 3 tablespoons olive oil, divided

  4. 1/2 pound uncooked medium shrimp, peeled, deveined and chopped

  5. 2 green onions, finely chopped

  6. 1 medium carrot, finely chopped

  7. 1 medium sweet red pepper, finely chopped

  8. 1 cup canned bean sprouts, rinsed and finely chopped

  9. 2 tablespoons water

  10. 2 tablespoons reduced-sodium soy sauce

  11. 38 wonton wrappers APRICOT-MUSTARD DIPPING SAUCE:

  12. 3/4 cup apricot spreadable fruit

  13. 1 tablespoon water

  14. 1 tablespoon lime juice

  15. 1 tablespoon reduced-sodium soy sauce

  16. 1-1/2 teaspoons Dijon mustard

  17. 1/4 teaspoon minced fresh gingerroot

Instructions Jump to Ingredients ↑

  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. 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. 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. 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.


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