Unwrapped Shrimp Egg Rolls

Name: Unwrapped Shrimp Egg Rolls
Ingredients: 16 wonton wrappers; 1 tablespoon vegetable oil; 14 ounces coleslaw mix; 1 sweet red pepper, cored seeded THINLY sliced; 4 scallions, trimmed chopped; 1/2 cup reduced-sodium vegetable broth; 2 tablespoons rice vinegar; 1 teaspoon garlic powder; 1 teaspoon sugar; 1/2 teaspoon ground ginger; 1/2 lb cooked shrimp, shells removed chopped; 2 cups brown rice; Chinese duck sauce (optional)

13 ingredients

10 steps

Ingredients

16 wonton wrappers
1 tablespoon vegetable oil
14 ounces coleslaw mix
1 sweet red pepper, cored seeded THINLY sliced
4 scallions, trimmed chopped
1/2 cup reduced-sodium vegetable broth
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon ground ginger
1/2 lb cooked shrimp, shells removed chopped
2 cups brown rice
Chinese duck sauce (optional)

Directions

1

Heat oven to 400 degrees.
2

Place wonton wrappers on a large baking sheet and brush both sides with lightly with oil.
3

Bake for 7 to 8 minutes, or until crisp and lightly golden.
4

Coat a non stick skillet with nonstick cooking spray.
5

Add coleslaw mix, red pepper, scallions, and broth.
6

Simmer, covered, for 6 minutes, stirring occasionally.
7

Stir in soy sauce, vinegar, garlic powder, sugar, and ginger.
8

Add shrimp and cook until just heated through, about one minute.
9

Spoon a generous 1/4 cup of shrimp mixture on each wonton.
10

Serve with brown rice and, if desired, duck sauce and additional soy sauce.