Ingredients
- 1 tbs water
- 1 tbs honey
- 2 tsp canola or vegetable oil
- 1 package eggroll wrappers (about 30-40 skins depending on the brand)
- 1 cup finely chopped celery
- 1 cup chopped seeded tomato
- 1/2 cup light mayonnaise or more if needed
- 1/4 cup chopped fresh chives
- 1 tsp minced seeded jalapeno pepper (I used 3 tbs!)
- 1 tsp lime zest
- 3 tbs lime juice
- 1 tbs Worcestershire sauce
- 1/2 tsp black pepper
- 1 lb cooked peeled deveined shimps, chopped
Preparation
Step 1
* If you'd like to make it ahead of time so that you won't have to be too busy on the day of, you can chop all the herbs and vegetables in a separate containers. The mayo mixture in another container. On the day of, bake the gyoza skins, mix the mixture and everything else together. Fill the cups before serving.
* I used cooked shrimp instead of crab meat but you can change to any kind of seafood you like.
* Preheat oven to 350 F. The recipe calls for 375 F but I find it's too hot and sort of burns the gyoza skins. I decrease the temperature and increase time.
* Mix mayonnaise, lime juice, Worcestershire sauce, and black pepper.
* Mix celeray, tomato, chives, jalapeno, zest, and shimps in another bowl.
* Mix the mayonnaise mixture into shrimp mixture; refrigerate.
* Prepare the eggroll wrapper. Combine water, honey, and oil in a small bowl.
* Brush eggroll wrapper one at a time with the water mixture on both side.
* Place it on a mini muffin tray; pressing it firmly into base of cups.
* Repeat it until you fill the tray.
* Bake at 350 F for 15 mins or until golden brown. When it's close to 15 mins, check the cups if they are not burn and adjust the time accordingly.
* Cool in pans on a wire rack. Carefully remove cups from pans.
* Fill each up with the shrimp mixture and serve.