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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
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

Printed from tasteofhome.com Oct 11, 2008

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Veggie Shrimp Egg Rolls cont.

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.