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02.24.09
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HG's Shrimpylicious Egg Rolls
HG's Shrimpylicious Egg Rolls

Honor Roll
These may be called Shrimpylicious, but they're anything BUT "shrimpy" -- they're large and in charge! Pair 'em with our So Low Mein w/ Chicken or our guilt-free moo shu, and you've got a full-on feast from the East. Fortune cookies not included.

Ingredients:
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
4 cups (about half of a 12-oz. bag) dry coleslaw mix
One 6-oz. can (4 oz. drained) tiny shrimp, drained
1/2 cup canned water chestnuts, drained and sliced into strips
1/4 cup bean sprouts, chopped
2 scallions, chopped
1 stalk celery, thinly sliced widthwise
2 tbsp. light or low-sodium soy sauce
1 tsp. crushed garlic
1/4 tsp. ground ginger
1/8 tsp. salt
dash pepper
Optional: sweet & sour sauce, for dipping

Directions:
Preheat oven to 375 degrees.

Place slaw mix in a microwave-safe bowl with 2 tbsp. of water, cover, and microwave for 2 minutes. Drain any excess water, and transfer slaw mix to a large bowl. Add all other ingredients except for the wrappers, mix well, and set aside. (For more intense flavor, allow mixture to marinate in the fridge for 20 minutes.) Prepare a large baking sheet by spraying it lightly with nonstick spray.

Place two egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.

Fold the sides of each wrapper about 3/4-inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.

Repeat process twice with remaining wrappers and filling, making sure you have a clean, dry surface each time.

Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 - 30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!

MAKES 3 SERVINGS

Serving Size: 2 egg rolls
Calories: 189
Fat: 0.75g
Sodium: 949mg
Carbs: 33.5g
Fiber: 3.5g
Sugars: 5g
Protein: 12.5g

PointsPlus® value 5*

HG Alternative! If you're not into shrimp so much, just swap 'em for 1/2 cup chopped mushrooms and you'll have fantastic veggie egg rolls. Woohoo!



Egg Rolls, Average
Egg Rolls, Average

Roll It Away!
Egg rolls are typically pretty high in fat -- and not just the pork-filled ones. Why? It's because they're usually deep-fried in a vat of bubbling oil. Doy. And while your average store-bought frozen egg rolls aren't THAT high in calories, greasy restaurant versions can be SO, SO much worse. NOT COOL, EGG ROLL PEOPLE. Our shrimp-packed swap is loaded with flavor and fun ingredients (Bean sprouts! Water chestnuts! Weeeee!). It's also crazy-low in fat and, through the miracle of pre-shredded coleslaw mix, insanely easy to throw together. You may even be a little stunned at how delicious this take-out-style swapper turns out. (You'll get over the shock.)

Serving Size: 2 egg rolls
Calories: 330
Fat: 13.5g
Sodium: 980mg
Carbs: 39g
Fiber: 3g
Sugars: 5g
Protein: 10g

PointsPlus® value 8*

Brought to you by Hungry Girl!












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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.