Veggie Shrimp Egg Rolls Recipe

Ingredients

• 2 teaspoons minced fresh gingerroot
• 1 garlic clove, minced
• 3 tablespoons Crisco® Extra Virgin Olive Oil or Canola 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
• 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

Directions

• In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat until tender. Add 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.

Veggie Shrimp Egg Rolls published in Light & Tasty April/May 2006, p39