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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
  • Total Time
    Prep: 45 min. + standing Cook: 10 min./batch
  • Makes
    38 egg rolls

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutrition Facts
2 each: 108 calories, 3g fat (0 saturated fat), 19mg cholesterol, 222mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Reviews

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Average Rating:
  • Butcher2boy
    Dec 30, 2020

    My husband was wanting Asian Food and because I can't go out to eat Asian food I came to TOH for I knew I could trust what is published here. The only complaint I have is ME. I was so slow at rolling them. Delicious. I served with homemade Egg Foo Yong that I "have engraned in my brain". Great Boxing Day meal for 2020. VFE

  • chin-chilla
    Nov 21, 2011

    No comment left

  • vkiddo
    Jul 17, 2009

    I'm looking forward to trying these. I have used recipes from Taste of Nome, since it was published. I'm happy to be able to get a new recipe, at anytime on the Web.

  • shakenbale
    Jun 13, 2009

    No comment left

  • quality01
    Sep 30, 2008

    This is fine.

  • bazarnic
    May 9, 2008

    No comment left

  • Renee'
    Apr 21, 2006

    No comment left