Shrimp Spring Rolls

By dette

Egg rolls dipped in duck sauce bring me back to festive childhood meals in Chinatown, where I spent half the time practicing to use my chopsticks. At least I could pick up the egg roll with my fingers! As an adult, on the rare occasions I ahve ordered them, I ahve been turned off with how greasy they are. This recipe brings all the best lip-smacking taste memories to the table-a crisped shell encasing mounds of fragrant, savory shrimp and shredded vegetables- totally grease-free. Try serving it with Apricot-Ginger Dipping Sauce.

Ingredients

• 2 tblsp ccanola oil
• 2 slices Canadian bacon, finely diced (1 oz)
• 1 tblsp grated fresh ginger
• 3 cloves garlic, minced
• 3 scallions, thinly sliced
• 1 pound raw shrimp, peeled, deveined, and finely chopped
• 1 1/2 c finely shredded green cabbage
• 1 medium carrot, shredded
• 1/4 c. fresh cilantro leaves, chopped 1 tsp toasted sesame oil
• 1 tblsp reduced-sodium soy sauce
• 1 tblsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• 1 large egg white
• 2 tsp water
• 14 square spring-roll or egg-roll wrapers

Preparation

Step 1

Preheat the oven to 425.
Heat 1 tblsp of the oil in a large nonstick skillet over meium-high heat. Add the canadian bacon and cook until crisped, 2-3 minutes. Add the ginger, garlic, and scallions and cook, stirring, until frgrant, about 1 mintue. Add the shrimp and cook until the shrimp has just turned pink but is not quite done, about 2 minutes. Allow to cool slightly.
In a large bowl, toss together the bacon-shrimp mixture, cabbage, carrot, cilantro, sesame oil, soy sauc, vinegar, and red pepper flakes. In a small bowl, beat together the egg white and the water.
Mound about 1/3 c. of the filling onto the lower third of a wrapper, leaving a 1 inch border on each side. brush the egg wash along the edges or each border, then fold the sides up over the filling. Then fold the bottom over the filling and roll up tightly, burrito style, to enclose the filling.
Using a skewer or toothpick, poke several holes all around each spring roll. Lightly brush the rolls all around with the remainaing 1 tblsp oil, then place the rolls on a rack sitting on a baking tray. |Bake for 15 minutes, turn the rolls over and bake until golden brown and crisped, 10-15 minutes more. Allow to cool for 5 minutes before serving. The spring rolls will continue to crisp as they cool.

cal 160; tot fat 3.5g; sat fat 0g; mono fat 1.6g; poly fat 1.1g; prot 11g; carb 20g; fib 1g; chol 55mg sod 310mg