2 garlic cloves minced
3 tblsp olive oil, divided
1/2 lb uncooked medium shrimp, peeled, deveined & chopped
2 green onions, finely chopped
1 medium carrot, finely chopped
1 medium sweet red pepper, finely chopped
1 cup canned bean sprouts, rinsed & finely chopped
2 tblsp water
2 tblsp reduced-sodium soy sauce
38 wonton wrappers
In a large skillet, sauté ginger & garlic in 1 tblsp oil over medium heat until tender. Add shrimp, onions, carrot, red pepper, bean sprouts, water & soy sauce; cook & stir for 2-3 minutes or vegetables are crisp-tender & shrimp turn pink. Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes.
Place a tblsp of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.
In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 minutes on each side or until golden brown. Drain on paper towels.
{My Thoughts}
In the ingredient list you will notice the wontons are wrappers. I used wonton skins instead, which are much smaller. Instead of forming an egg roll shape as mentioned above, I used just 1 teaspoon of filling & then formed a triangle. You still moisten the sides with water & seal tightly. I used fresh gingerroot leftover in my freezer but feel free to use powder. These are versatile in that you can use chicken, crab or lobster instead of the shrimp.
