Lo-cal shrimp egg rolls

1/2 Cup Mushrooms, sliced
1 Tbsp Ginger, fresh grated
2 large cloves garlic, finely chopped
1/2 cup broccoli slaw
1/2 lb. shrimp, peeled and deveined
1/4 cup white wine (optional, can use water)
1 tsp. Duck sauce
1/8 tsp shrimp paste (optional)
1 Tbsp canola oil
6 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.