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Veggie Shrimp Egg Rolls

 Veggie Shrimp Egg Rolls
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, Cleveland, Ohio
19 ServingsPrep: 45 min. + standing Cook: 10 min./batch


  • 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
  • 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.

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Veggie Shrimp Egg Rolls (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 egg rolls with 1-1/2 teaspoons sauce equals 108 calories, 3 g fat (trace saturated fat), 19 mg cholesterol, 222 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.