Unwrapped Shrimp Egg Rolls

It’s officially sweater weather!! The crisp fall mornings perfect for your favorite scarf, fall coat and coffee in hand. Some people dread the cooling weather, but I love it. I love fall clothes, I love fall food, and I love fall holidays (and the coming of Christmas!)

And even though I do enjoy fall foods, not every meal has to be soup, squash or from the crock pot. You can still enjoy more summery tastes. For example, last night my mom and I made unwrapped shrimp egg rolls – which are not necessarily summer, but aren’t your typical fall foods.

Unwrapped Shrimp Egg Rolls Recipe (from November Family Circle)

Ingredients:

16 wonton wrappers

1 tablespoon vegetable oil

1 bag (14 oz) coleslaw mix

1 sweet red pepper, cored, seeded and thinly sliced

4 scallions, trimmed and chopped

1/2 cup reduced-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce, plus more for serving

2 tablespoons rice vinegar

1 teaspoon garlic powder

1 teaspoon sugar

1/2 teaspoon ground ginger

1/2 pound cooked shrimp, shells removed, coarsely chopped

Directions:

1. Heat oven to 400 degrees. Place wonton wrappers on a large baking sheet and brush both sides lightly with oil. Bake at 400 degrees for 7 to 8 minutes until crisp and lightly golden.

2. coat a nonstick skillet with nonstick cooking spray. Add coleslaw mix, red pepper, scallions and broth. Simmer, covered for 6 minutes, stirring occasionally.

3. Stir in soy sauce, vinegar, garlic powder, sugar and ginger. Add shrimp and cook until just heated through, about 1 minute.

4. Spoon a generous amount of rice onto the wonton, top with a generous portion of the shrimp mixture.

As the side, I made stir fry asparagus—a recipe my Grandma Hangartner gave me.

Stir Fry Asparagus Recipe

Ingredients:

3 tablespoons butter

1 teaspoon chicken bouillon granules

1/8 teaspoon celery salt

1/8 teaspoon pepper

1 1/2 pounds fresh asparagus (trimmed and cut into 2-inch pieces)

1 teaspoon soy sauce

Directions:

1. In a large skillet, melt butter. Add bouillon, celery salt and pepper; mix well.

2. Add asparagus and toss to coat. Cover for 2 minutes over medium-high heat, stirring occasionally.

3. Stir in soy sauce and serve immediately.

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About Nicole Hangartner

A college grad navigating the real world while trying to remain fashionable and well fed. View all posts by Nicole Hangartner

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