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© Meredith Corporation. All rights reserved. Used with permission.
(16 egg rolls)
Heat oven to 400°F. Place wonton wrappers on a large baking sheet and brush both sides lightly with oil. Bake for 7 to 8 minutes, until crisp and lightly golden.
Coat a nonstick skillet with cooking spray. Add shredded vegetable mix, bell pepper, scallions and broth. Simmer, covered, for 6 minutes, stirring occasionally.
Stir in soy sauce, vinegar, garlic powder, sugar and ginger. Add shrimp and cook until just heated through, about 1 minute.
Spoon a generous 1/4 cup of the shrimp mixture on each wonton crisp. Serve with brown rice and, if desired, duck sauce and additional soy sauce.