Ingredients:
1/4 cup sweet chili sauce
12 oz. fresh bean sprouts, chopped12 (8-inch) egg roll wrappers
12 cooked jumbo shrimp, peeled, deveined and split in half lengthwise
6 tbsp. chopped fresh cilantro
1/4 cup peanut oil 1 tbsp. rice vinegar
2 tsp. less-sodium soy sauce
1/4 tsp. grated peeled fresh ginger1/8 tsp. freshly ground black pepper
Directions:
Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp and cilantro.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.
Combine remaining 1 tablespoon chili sauce, vinegar and remaining ingredients. Serve sauce with egg rolls. Yields 12 servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce).
Nutrition Info: 103 calories per serving
Cheers! Try a light white with this. Perhaps a Yellow Tail sauvignon blanc.
Origin: Cooking Light. What would we do without it?
The bean sprouts can be hard to find in a typical grocery store; they run out fast. A good bet would be a co-op or whole foods location. Also, you can do without the cilantro or the ginger if that doesn't float your boat. We often go without and it still tastes great.
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