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baked shrimp eggrolls on a green plate with sauce

Baked Shrimp Curry Eggrolls

Elise
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Course Appetizer, party
Cuisine American, Chinese
Calories 80 kcal

Ingredients
  

  • 10 eggroll wrappers
  • 1/2 pound raw shrimp
  • 2 cups broccoli slaw
  • 1/4 cup onion sliced
  • 3 cloves fresh garlic grated or chopped
  • 1 tsp sesame oil
  • 1 tsp sesame or olive oil
  • 1/4 tsp ground ginger
  • 1 tsp curry or to taste
  • 1 tbsp lemon grass chopped fine
  • cilantro to taste

Instructions
 

  • stir fry cleaned and chopped shrimp w/ 1 tsp sesame oil & spray oil in the skillet or wok. Add some lemon grass to skillet while cooking. Cook until shrimp just turning pink. Remove from pan
  • toss remaining ingredients except cilantro and stir fry in same skillet as shrimp until just starting to wilt (does not take long). Take off heat.
  • Mix shrimp, slaw mixture, curry, ginger, and cilantro. Make sure everything is mixed just together.
  • Put about 10th of mixture on just below center of eggroll wrapper and fold over like pictured above. Recipe should make 10 eggrolls.
  • Bake at 400O  
  • First side should take about 15 mins or until golden brown and crispy. Turn and cook about 10 mins on second side.
  • Serve with your favorite sauce or mix up Chili Sauce, Mustard, Soy Sauce and Maple Syrup all to taste. I use 1 Tbsp of Chili Sauce, 1 tsp mustard and soy sauce and maple syrup to taste (can omit if you don't like sweet sauce) Sauce is 0 WW points without maple syrup.

Notes

2 Weight Watcher points each
approx. 10 grams of carbs

Nutrition

Serving: 0gCalories: 80kcalCarbohydrates: 10gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword curry, eggrolls, shrimp, weight watchers
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