Veggie Shrimp Egg Rolls

Serves: 19

You can replace the shrimp with cooked crab, lobster, ground pork or chicken. The tangy, apricot dipping sauce comes together in a pinch.

Yield: 19 servings
Prep Time:
Cook Time:
Total Time:


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 fresh bean sprouts, divided
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
38 wonton 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 teaspoons dijon mustard
1/4 teaspoon minced fresh gingerroot


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. 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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