Saturday, November 20, 2010

Shrimp Egg Rolls w/ Sweet & Sour Sauce

Another Hungry Girl recipe.

  • 6 large square egg roll wrappers
  • 4 cups (about half of a 12-oz. bag) dry coleslaw mix
  • 6 oz baby shrimp, precooked
  • 1/2 cup canned water chestnuts, drained and sliced into strips
  • 1/4 cup bean sprouts, chopped
  • 2 tbsp. light or low-sodium soy sauce
  • 1 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • 1/8 tsp. salt
  • dash pepper
  • Optional: sweet & sour sauce, for dipping (my recipe below)

  1. Preheat oven to 375 degrees.
  2. Place slaw mix in a microwave-safe bowl with 2 tbsp. of water, cover, and microwave for 2 minutes. Drain any excess water, and transfer slaw mix to a large bowl. Add all other ingredients except for the wrappers, mix well, and set aside. (For more intense flavor, allow mixture to marinate in the fridge for 20 minutes.) Prepare a large baking sheet by spraying it lightly with nonstick spray.
  3. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.
  4. Fold the sides of each wrapper about 3/4-inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.
  5. Repeat process with remaining wrappers.
  6. Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 20 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!
Makes 3 servings, 2 egg rolls each.

My Sweet & Sour Sauce
  • 1/3 cup pineapple juice or rice vinegar
  • 4 tablespoons splenda
  • 1 tablespoon reduced sugar ketchup
  • 1 teaspoon soy sauce
  • 2 teaspoons cornstarch mixed with 4 teaspoons water
  1. Mix the vinegar/juice, splenda, ketchup, and soy sauce together and bring to a boil in a small pot.
  2. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
  3. Remove from heat
(Makes 3-4 servings, about 10-15 calories each)

Nutrition (egg rolls only)
Calories 180
Cholesterol 65mg
Sodium 965mg
Potassium 22mg
Carbs 31g
Fiber 3.5g
Sugars 5g
Protein 12.5g

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