I love the flavors of shrimp egg rolls but wanted to try to make them a little healthier. The napa cabbage leaves have a nice crunch to them and they keep it very healthy. —Arlene Erlbach, Morton Grove, Illinois
Shrimp Eggroll Cabbage Wraps
Updated on Dec. 22, 2023
Shrimp Eggroll Cabbage Wraps
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 3/4 cup plum sauce
- 2 tablespoons Dijon mustard
- 12 ounces uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
- 1/2 teaspoon minced fresh gingerroot
- 2 tablespoons sesame oil
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
- 3 tablespoons hoisin sauce
- 6 large Chinese or napa cabbage leaves
- 1/2 cup wonton strips
- Optional: Additional shredded carrots, julienned green onions and sesame seeds
Directions
- In a small bowl, stir together plum sauce and mustard. Set aside.
- In a large skillet, cook shrimp and ginger in sesame oil just until shrimp turn pink, 2-3 minutes. Add shredded cabbage, carrots and green onions; cook until carrots are tender, 2-3 minutes. Stir in water chestnuts and hoisin sauce; heat through. Divide mixture among cabbage leaves; top with wonton strips and ,if desired, additional carrots, green onions and sesame seeds. Serve with plum sauce mix.
Nutrition Facts
1 serving: 237 calories, 7g fat (1g saturated fat), 69mg cholesterol, 568mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 11g protein.
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