Unwrapped Shrimp Egg Rolls

• 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)

1. Heat oven to 400 degrees.
2. Place wonton wrappers on a large baking sheet and brush both sides with lightly with oil.
3. Bake for 7 to 8 minutes, or until crisp and lightly golden.
4. Coat a non stick skillet with nonstick cooking spray.
5. Add coleslaw mix, red pepper, scallions, and broth.
6. Simmer, covered, for 6 minutes, stirring occasionally.
7. Stir in soy sauce, vinegar, garlic powder, sugar, and ginger.
8. Add shrimp and cook until just heated through, about one minute.
9. Spoon a generous 1/4 cup of shrimp mixture on each wonton.
10. Serve with brown rice and, if desired, duck sauce and additional soy sauce.

wonton wrappers, vegetable oil, mix, sweet red pepper, scallions, vegetable broth, rice vinegar, garlic, sugar, ground ginger, shrimp, brown rice

Taken from www.food.com/recipe/unwrapped-shrimp-egg-rolls-488646 (may not work)