Unwrapped Shrimp Egg Rolls

By courtneyepowell

Ingredients

• 16 wonton wrappers
• 1 tablespoon vegetable oil
• 1 14 ounce bag coleslaw mix
• 1 sweet red pepper,cored, seeded and thinly sliced
• 4 scallions, trimmed and chopped
• 1/2 cup reduced-sodium vegetable broth
• 2 tablespoons reduced-sodium soy sauce, plus more for serving (optional)
• 2 tablespoons rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1/2 teaspoon ground ginger
• 1/2 pound cooked shrimp, shells removed, coarsely chopped
• 2 cups cooked brown rice Duck sauce for serving(optional)

Details

Servings 4

Preparation

Step 1

1. Heat oven to 400 degrees . Place wonton wrappers on a large baking sheet and brush both sides lightly with oil. Bake at 400 degrees for 7 to 8 minutes until crisp and lightly golden.

2. Coat a nonstick skillet with nonstick cooking spray. Add coleslaw mix, red pepper, scallions and broth. Simmer, covered, for 6 minutes, stirring occasionally.

3. Stir in soy sauce, vinegar, garlic powder, sugar and ginger. Add shrimp and cook until just heated through, about 1 minute.

4. Spoon a generous 1/4 cup of the shrimp mixture on each wonton crisp. Serve with brown rice and, if desired, duck sauce and additional soy sauce.