Shrimp Eggroll Cabbage Wraps

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
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

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

  1. In a small bowl, stir together plum sauce and mustard. Set aside.
  2. 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.

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
Recipe Creator

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