Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

veggie shrimp egg rolls recipe

(2 ratings)
adorefood avatar
Recipe by
NIKKI SMITH
@adorefood
HEMET, CA

I had tried this for Home show, And the guest loved them. Quick and Easy.. Great summer lunchoen meal. Nutrition 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.

(2 ratings)
yield 38 serving(s)

Ingredients For veggie shrimp egg rolls recipe

  • 2 tsp
    minced fresh gingerroot
  • 1 clove
    garlic clove, minced
  • 3 Tbsp
    olive oil, divided
  • 1/2 lb
    uncooked medium shrimp, peeled, deveined and chopped
  • 2
    green onions, finely chopped
  • 1 md
    carrot, finely chopped
  • 1 md
    sweet red pepper, finely chopped
  • 1 c
    canned bean sprouts, rinsed and finely chopped
  • 2 Tbsp
    water
  • 2 Tbsp
    reduced-sodium soy sauce
  • 38
    wrappers
  • APRICOT-MUSTARD DIPPING SAUCE:
  • 3/4 c
    apricot spreadable fruit
  • 1 Tbsp
    water
  • 1 Tbsp
    lime juice
  • 1 Tbsp
    reduced-sodium soy sauce
  • 1-1/2 tsp
    dijon mustard
  • 1/4 tsp
    minced fresh gingerroot

How To Make veggie shrimp egg rolls recipe

  • 1
    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 vegetables are crisp-tender and shrimp turn pink
  • 2
    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
  • 3
    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
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT