Never have really been an egg roll person---I am not really big on deep fried & I also don't usually like whatever it is that restaurants traditionally put in egg rolls. BUT I made this recipe last night for Ben & myself & we both really liked it---in fact, he LOVED it. The recipe was actually very simple, and once you have stocked up on some of the sauces in your pantry, it actually becomes a pretty inexpensive meal to cook. Pair it with a side of rice or couscous and you are good to go!
1/4 cup sweet chili sauce (you can find this in the Asian food section)
12 oz fresh bean sprouts
1 zucchini cut into matchsticks
12- 8in egg roll wrappers
12 cooked medium shrimp, peeled & deveined
2 TBSP chopped fresh cilantro
coconut oil for pan frying
Combine 3 tablespoons of chili sauce with bean sprouts & zucchini, tossing well to coat Work with one egg roll wrapper at a time & cover the rest to ensure that they don't dry up. Place wrapper onto work surface with one corner pointing toward you. Spoon 2 heaping tablespoons of bean sprout mixture into center of wrapper. Top with 2-3 shrimp and sprinkle with cilantro. Fold lower corner of wrapper over filling; fold in the side corners. Moisten the top corner of the wrapper with water; roll up ensuring that all the corners are nicely tucked in (otherwise you will get some spillage). Place egg roll, seam down on a baking sheet. Repeat procedure with remaining wrappers, bean sprouts & cilantro. Heat 1 tablespoon of coconut oil in a large 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 with remaining 6 egg rolls & 1 tablespoon of coconut oil. Serve egg rolls with less sodium soy sauce or the sweet chili sauce & a side of rice. Enjoy!