Szechuan Shrimp with Vegetarian Egg Rolls

Szechuan Shrimp

1 – 16 oz. bag cooked frozen shrimp, thawed
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 small onion, thinly sliced
2 tsp minced garlic, divided
2 tbsp. olive oil
3 tbsp. San-J Szechuan sauce, divided
2 tbsp. dry white wine
1 tbsp. earth balance

Thaw the shrimp in a colander. Once thawed, put them in a bowl and add 2 tbsp. Szechuan sauce & 1 tsp. minced garlic. Mix well, cover and let refrigerate for 30 minutes.

Cut bell peppers and onion into 1 inch strips. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 tsp. garlic, cook until fragrant, about 10 seconds. Add bell peppers and onion and cook until starting to soften, about 5 minutes. Add 1 tbsp. Szechuan sauce and 2 tbsp. dry white wine. Cook until veggies are tender, 2-3 minutes. Add marinated shrimp and 1 tbsp. earth balance and cook until heated through, 1-2 minutes. Do not overcook the shrimp!

Makes 4 servings.


Vegetarian Egg Rolls (Baked, Not Fried)

1 tsp olive oil plus some for brushing
1 cup Fresh Express 3-Color Deli Coleslaw mix (chopped cabbage & carrots)
1 cup shredded carrots
1 cup bean sprouts
2 tbsp green onions, sliced
1/4 tsp dry ginger
1 tbsp low sodium soy sauce
1 1/2 tsp corn starch
2 tbsp water
6 egg roll wraps

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, brush the tops of each roll with olive oil.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown.

For dipping sauce: Whisk 2 tbsp. extra hot Chinese mustard into 1/3 cup low sodium soy sauce.

Yields: 6 egg rolls