Shrimp Lo Mein with Shrimp Egg Rolls
Shrimp Lo Mein with Shrimp Egg Rolls
Recipe Details:This recipe is a diabetes-friendly version of shrimp Lo Mein with shrimp egg rolls which is among the most popular dishes of Chinese cuisine. It’s a whole meal on one plate that you will definitely enjoy, but you still have to consume it in moderation.
- Shirataki noodles – 7 Oz
- Medium shrimp (peeled & deveined and tails removed) – 8 Oz
- Vegetable oil – 1 tbsp.
- Cabbage (finely sliced) – 4 cups
- Garlic (minced) – 3 cloves
- Bell pepper (sliced) – one half
- Ginger (grated) – 1 tsp.
- Salt and ground black pepper – to taste
- Low sodium soy sauce for the Lo Mein sauce – 3 tbsp.
- Sweetener for the Lo Mein sauce – equivalent of 1 tsp. of brown sugar
- Water for the Lo Mein sauce – 1 tbsp.
- Sesame oil for the Lo Mein sauce – 1 tsp.
- Large raw shrimp for shrimp egg rolls (peeled & chopped) – 0.5 lb.
- Green cabbage for shrimp egg rolls (chopped) – 3 cups
- Carrots for shrimp egg rolls (shredded) – 0.5 cup
- Low-sodium soy sauce for shrimp egg rolls – 2 tbsp.
- Scallions for shrimp egg rolls (chopped) – 2
- Garlic for shrimp egg rolls (minced) – 4 cloves
- Grated ginger for shrimp egg rolls – 1 tsp.
- White vinegar for shrimp egg rolls – 0.5 tbsp.
- Crepini egg wraps with cauliflower for shrimp egg rolls – 6
- Olive oil spray for shrimp egg rolls
Recipe Directions:Step 1
Let’s make the Lo Mein sauce first: Combine the Lo Mein sauce ingredients (soy sauce, sweetener, water, and sesame oil) in a small bowl and set aside.
Prepare the Shirataki noodles: Rinse the noodles under running water for 3-4 minutes, then transfer them to a frying pan and cook for about 10 minutes, stirring occasionally, over medium-high heat.
In a large saucepan, heat vegetable oil over medium-high heat. Season shrimp with salt and pepper, add them to the saucepan and cook until shrimp start turning pink (can take about 3-4 minutes). Then remove the shrimp from the saucepan and set aside.
Add more oil if needed and add the sliced bell pepper and cabbage to the saucepan. Stir-fry until it begins to soften. After that, add the garlic and ginger to the pan and cook for half a minute.
Stir in the shrimp and the Lo Mein sauce and cook until the shrimp cooks through. Then add the Shirataki noodles and toss well to make sure everything is combined. Set aside.
Now, let’s make the shrimp egg rolls: Heat the sesame oil over medium-high heat in a large frying pan. Then add the shrimp and sauté, until shrimp is almost cooked through.
Add scallions, garlic, and ginger and sauté until fragrant (about half a minute). After that, add the carrots and cabbage, vinegar, and soy sauce.
Cook over high heat until vegetables are tender-crisp (that may take about 3-4 minutes). Then, put in a colander to drain and cool down.
Place the egg wraps on a clean surface one at a time, and put a 1/3 cup of shrimp and vegetable mixture onto the bottom third of each wrap, then wrap the egg wraps around the filling in tight cylinders.
Spray all sides of the egg rolls with the olive oil spray. Evenly coat the oil with your fingers.
Preheat oven to 425 F. Place the egg rolls on a baking sheet lined with baking paper, and bake until golden on both sides (that can take about 15-20 minutes). Serve together with the Lo Mein and enjoy!
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