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