Veggie Shrimp Egg Rolls 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Veggie Shrimp Egg Rolls cont. 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 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

Veggie Shrimp Egg Rolls 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008