Veggie and Shrimp Eggrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 Green onions1 Large celery stalk1 Carrot1/4 green pepper1/4 red pepper1/4 c. Kale(approx 2 leaves)3 Brussells Sprouts4 tsp crushed garlic1/4 tsp garlic salt1/4 tsp fresh ground pepper1/4 tsp chinese 5 spice(optional)1 tbsp soy sauce1/4 c chicken broth1/3 c Sunflower & Olive oil (split)1/4 tsp sesame oil1 6oz can tiny shrimp9 large eggroll/wonton wrappers
Wash, dry, peel and chop all veggies fairly fine.
combine onion, celery and carrot.
combine kale and brussells sprouts.
combine bell peppers.
heat 1 tbsp oil in pan on medium-high, add onion mix and sautee until
starting to soften, add in kale mix and sautee at least 3 more minutes, stirring frequently. Add in peppers and 1/2 of crushed garlic, sautee another 2 mins.
Pour in chicken broth, stir and cover, lowering heat to med.Let steam about 7-10 minutes.
Remove lid, add dry seasonings, stirto combine. Raise heat to cook off liquid. Heat until almost all liquid is gone, stir in shrimp, the rest of the crushed garlic and soy sauce. Heat until cooked through.
Lay 1 wrapper on flat surface and add filling at a diagonal. Fold eggroll according to package diractions and seal with a bit of water.
Heat remaining oils in pan. When almost smoking, gently place eggrolls in oil, sealed side down. Turn frequently to brown all sides. Use tongs to hold and brown ends as well.Drain on paper towels and serve with your favorite dipping sauce.
Serving Size: Makes 9 full sized eggrolls
combine onion, celery and carrot.
combine kale and brussells sprouts.
combine bell peppers.
heat 1 tbsp oil in pan on medium-high, add onion mix and sautee until
starting to soften, add in kale mix and sautee at least 3 more minutes, stirring frequently. Add in peppers and 1/2 of crushed garlic, sautee another 2 mins.
Pour in chicken broth, stir and cover, lowering heat to med.Let steam about 7-10 minutes.
Remove lid, add dry seasonings, stirto combine. Raise heat to cook off liquid. Heat until almost all liquid is gone, stir in shrimp, the rest of the crushed garlic and soy sauce. Heat until cooked through.
Lay 1 wrapper on flat surface and add filling at a diagonal. Fold eggroll according to package diractions and seal with a bit of water.
Heat remaining oils in pan. When almost smoking, gently place eggrolls in oil, sealed side down. Turn frequently to brown all sides. Use tongs to hold and brown ends as well.Drain on paper towels and serve with your favorite dipping sauce.
Serving Size: Makes 9 full sized eggrolls
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 5.3 g
- Cholesterol: 39.0 mg
- Sodium: 355.8 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.8 g
- Protein: 5.2 g
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