Shrimpylicious Egg Roll

shoppingqueen34

I got this from hungry-girl.com and it looks yummy....


Ingredients:
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
4 cups (about half of a 12-oz. bag) dry coleslaw mix
One 6-oz. can (4 oz. drained) tiny shrimp, drained
1/2 cup canned water chestnuts, drained and sliced into strips
1/4 cup bean sprouts, chopped
2 scallions, chopped
1 stalk celery, thinly sliced widthwise
2 tbsp. light or low-sodium soy sauce
1 tsp. crushed garlic
1/4 tsp. ground ginger
1/8 tsp. salt
dash pepper
Optional: sweet & sour sauce, for dipping
Directions:
Preheat oven to 375 degrees.
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.
Place two egg roll wrappers on a clean, dry surface. 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.
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 aroun d 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.
Repeat process twice with remaining wrappers and filling, making sure you have a clean, dry surface each time.
Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 - 30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!
MAKES 3 SERVINGS

Serving Size: 2 egg rolls
Calories: 189
Fat: 0.75g
Sodium: 949mg
Carbs: 33.5g
Fiber: 3.5g
Sugars: 5g
Protein: 12.5g
POINTS® value 3*

HG Alternative! If you're not into shrimp so much, just swap 'em for 1/2 cup chopped mushrooms and you'll have fantastic veggie egg rolls. Woohoo!

shoppingqueen34

I got this from hungry-girl.com and it looks yummy....


Ingredients:
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
4 cups (about half of a 12-oz. bag) dry coleslaw mix
One 6-oz. can (4 oz. drained) tiny shrimp, drained
1/2 cup canned water chestnuts, drained and sliced into strips
1/4 cup bean sprouts, chopped
2 scallions, chopped
1 stalk celery, thinly sliced widthwise
2 tbsp. light or low-sodium soy sauce
1 tsp. crushed garlic
1/4 tsp. ground ginger
1/8 tsp. salt
dash pepper
Optional: sweet & sour sauce, for dipping
Directions:
Preheat oven to 375 degrees.
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.
Place two egg roll wrappers on a clean, dry surface. 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.
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 aroun d 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.
Repeat process twice with remaining wrappers and filling, making sure you have a clean, dry surface each time.
Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 - 30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!
MAKES 3 SERVINGS

Serving Size: 2 egg rolls
Calories: 189
Fat: 0.75g
Sodium: 949mg
Carbs: 33.5g
Fiber: 3.5g
Sugars: 5g
Protein: 12.5g
POINTS® value 3*

HG Alternative! If you're not into shrimp so much, just swap 'em for 1/2 cup chopped mushrooms and you'll have fantastic veggie egg rolls. Woohoo!

LeeAnn11

It does look yummy and I love spring rolls but haven't had one in a while...also thanks for the hungry girl website, I'm going to check it out!

Mrs_Ford

:happy: Awesome! Thank you so much! My hubbie loves shrimp so this will be a great treat for both of us!

amycakes812

I think I just drooled on my phone while I was reading this!! :laugh: :blushing:

rlw911

I saw this in the newsletter the other day, and it sounds so good. I'm definitely going to try this, and soon!!!

rosigirl

Thank you so much for mentioning hungry-girl.com. I had never heard of it before. What a great site!!! I can't wait to try some of their recipes...like the "Mash Hit" potatoes!!

rlw911

I just got a newsletter email for today from HG, and they talk about Mann's Broccoli Slaw Mix and Rainbow Slaw Mix. I think either one of those would be good as a substitute for the regular slaw mix called for in this recipe. I think I'll try one when I get around to making these!

1Corinthians13

I'm so excited - my mom's gonig ot make this for my bday dinner!!