Caribbean Shrimp Spring Rolls

• 1 pound uncooked medium shrimp, peeled, deveined and chopped
• 3 teaspoons canola oil, divided
• 2 cups fresh broccoli florets
• 2 garlic cloves, minced
• 1/4 cup coconut milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• Dash ground allspice
• 4 cups shredded Chinese or napa cabbage
• 1/2 cup mandarin oranges
• 3 green onions, thinly sliced
• 8 spring roll wrappers or rice papers (8 inches)
• Hot cooked rice and sweet-and-sour sauce

1. In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink. Remove and keep warm. In the same skillet, stir-fry broccoli in remaining oil until tender. Add garlic; cook 1 minute longer.
2. Stir in the coconut milk and seasonings. Bring to a boil. Add cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove from the heat; stir in the shrimp, oranges and onions.
3. Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/2 cup shrimp mixture down the center of each wrapper to within 1-1/2 in. of ends.
4. Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plates. Serve immediately with rice and sweet-and-sour sauce.

shrimp, canola oil, fresh broccoli florets, garlic, coconut milk, salt, ground ginger, ground coriander, ground turmeric, ground allspice, shredded chinese, mandarin oranges, green onions, roll wrappers, rice

Taken from www.tasteofhome.com/recipes/caribbean-shrimp-spring-rolls/ (may not work)