Veggie and Shrimp Eggrolls
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Veggie and Shrimp Eggrolls calories by ingredient
Introduction
I wanted a healthier version of an eggroll instead of buying frozen, pre-packaged, preservative ridden crap. I wanted a healthier version of an eggroll instead of buying frozen, pre-packaged, preservative ridden crap.Number of Servings: 9
Ingredients
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3 Green onions
1 Large celery stalk
1 Carrot
1/4 green pepper
1/4 red pepper
1/4 c. Kale(approx 2 leaves)
3 Brussells Sprouts
4 tsp crushed garlic
1/4 tsp garlic salt
1/4 tsp fresh ground pepper
1/4 tsp chinese 5 spice(optional)
1 tbsp soy sauce
1/4 c chicken broth
1/3 c Sunflower & Olive oil (split)
1/4 tsp sesame oil
1 6oz can tiny shrimp
9 large eggroll/wonton wrappers
Directions
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