Unwrapped Shrimp Egg Rolls - cooking recipe

Ingredients

16 wonton wrappers
1 tablespoon vegetable oil
14 ounces coleslaw mix
1 sweet red pepper, cored seeded THINLY sliced
4 scallions, trimmed chopped
1/2 cup reduced-sodium vegetable broth
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon ground ginger
1/2 lb cooked shrimp, shells removed chopped
2 cups brown rice
Chinese duck sauce (optional)

Preparation

Heat oven to 400 degrees.
Place wonton wrappers on a large baking sheet and brush both sides with lightly with oil.
Bake for 7 to 8 minutes, or until crisp and lightly golden.
Coat a non stick skillet with nonstick cooking spray.
Add coleslaw mix, red 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 one minute.
Spoon a generous 1/4 cup of shrimp mixture on each wonton.
Serve with brown rice and, if desired, duck sauce and additional soy sauce.