Lo-cal shrimp egg rolls
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1/2 Cup Mushrooms, sliced1 Tbsp Ginger, fresh grated2 large cloves garlic, finely chopped1/2 cup broccoli slaw1/2 lb. shrimp, peeled and deveined1/4 cup white wine (optional, can use water)1 tsp. Duck sauce1/8 tsp shrimp paste (optional)1 Tbsp canola oil6 large egg roll wrappers
Spray medium saute pan with Pan spray. Saute mushrooms, garlic and ginger over medium heat, stirring occasionally until mushrooms are wilted. Add wine or water to deglaze the pan. If using shrimp paste, stir into liquid before adding to ingredients. Immediately add the shrimp, cook for 1-2 minutes on each side. Add the broccoli slaw on top and saute for an additional 2 minutes. Remove from heat and allow to cool. Chop shrimp into smaller pieces if necessary.
Divide the mix evenly onto 6 large won ton wrappers, rolling according to package directions. Heat oil in saute pan and quickly add rolls, seam side down to begin. After 3 minutes, turn to crisp on each side. Let drain on paper towel for a minute before serving. Enjoy. Serves 3 as side dish or 6 as appetizer.
Number of Servings: 6
Recipe submitted by SparkPeople user WINE4GIRL.
Divide the mix evenly onto 6 large won ton wrappers, rolling according to package directions. Heat oil in saute pan and quickly add rolls, seam side down to begin. After 3 minutes, turn to crisp on each side. Let drain on paper towel for a minute before serving. Enjoy. Serves 3 as side dish or 6 as appetizer.
Number of Servings: 6
Recipe submitted by SparkPeople user WINE4GIRL.
Nutritional Info Amount Per Serving
- Calories: 57.6
- Total Fat: 2.6 g
- Cholesterol: 21.5 mg
- Sodium: 48.0 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.8 g
- Protein: 3.7 g
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