I love the flavors of shrimp eggrolls but wanted to try and make them a little healthier. The napa cabbage leaves have a nice crunch to them and they keep it very healthy.—Arlene Erlbach, Morton Grove, Illinois
Shrimp Eggroll Cabbage Wraps Recipe photo by Taste of Home
12 ounces uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
1/2 teaspoon minced fresh gingerroot
1 cup shredded red cabbage
1 cup shredded carrots
1/4 cup chopped green onions
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
3 tablespoons hoisin sauce
6 large Chinese or napa cabbage leaves
1/2 cup wonton strips
Optional: Shredded carrots, julienned green onions and sesame seeds
In a small bowl, stir together plum sauce and mustard. Set aside.
In a large skillet, cook shrimp and ginger in sesame oil just until shrimp turn pink, 2-3 minutes. Add shredded cabbage, carrots and green onions; cook until carrots are tender, 2-3 minutes. Stir in water chestnuts and hoisin sauce; heat through. Divide mixture between cabbage leaves; top with wontons and if desired, additional carrots, green onions and sesame seeds. Serve with plum sauce mix.