Veggie Shrimp Egg Rolls
Light & Tasty
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These wonderful appetizers will be the hit of your next cocktail party. They're versatile in that you can replace the shrimp with cooked crab, lobster or chicken. The tangy, apricot dipping sauce comes together in a pinch. —Carole Resnick of Cleveland, Ohio
SERVINGS: 19
CATEGORY: Low Fat
METHOD: Other stovetop
TIME: Prep: 45 min. + standing Cook: 10 min./batch
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
- 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 are 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 or food processor, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls. Yield: 38 egg rolls.