Ingredients
2 teaspoons minced fresh gingerroot1 garlic clove, minced3 tablespoons olive oil, divided1/2 pound uncooked medium shrimp, peeled, deveined and chopped2 green onions, finely chopped1 medium carrot, finely chopped1 medium sweet red pepper, finely chopped1 cup canned bean sprouts, rinsed and finely chopped2 tablespoons water2 tablespoons reduced-sodium soy sauce38 wonton wrappersAPRICOT-MUSTARD DIPPING SAUCE:3/4 cup apricot spreadable fruit1 tablespoon water1 tablespoon lime juice1 tablespoon reduced-sodium soy sauce1-1/2 teaspoons Dijon mustard1/4 teaspoon minced fresh gingerroot
Preparation
In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat for 1 minute. Add the shrimp, onions, carrot, red pepper, bean sprouts, water and soy sauce; cook and stir for 2-3 minutes or until vegetables are crisp-tender and 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 tablespoonful 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.
In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls.
