Pan Fried Egg Rolls

Never have really been an egg roll person---I am not really big on deep fried & I also don't usually like whatever it is that restaurants traditionally put in egg rolls.  BUT I made this recipe last night for Ben & myself & we both really liked it---in fact, he LOVED it.  The recipe was actually very simple, and once you have stocked up on some of the sauces in your pantry, it actually becomes a pretty inexpensive meal to cook.  Pair it with a side of rice or couscous and you are good to go!

Ingredients:

1/4 cup sweet chili sauce (you can find this in the Asian food section)

12 oz fresh bean sprouts

1 zucchini cut into matchsticks

12- 8in egg roll wrappers

12 cooked medium shrimp, peeled & deveined

2 TBSP chopped fresh cilantro

coconut oil for pan frying

Directions:

Combine 3 tablespoons of chili sauce with bean sprouts & zucchini, tossing well to coat  Work with one egg roll wrapper at a time & cover the rest to ensure that they don't dry up.  Place wrapper onto work surface with one corner pointing toward you.  Spoon 2 heaping tablespoons of bean sprout mixture into center of wrapper.  Top with 2-3 shrimp and sprinkle with cilantro.  Fold lower corner of wrapper over filling; fold in the side corners.  Moisten the top corner of the wrapper with water; roll up ensuring that all the corners are nicely tucked in (otherwise you will get some spillage).  Place egg roll, seam down on a baking sheet.  Repeat procedure with remaining wrappers, bean sprouts & cilantro.  Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.  Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally.  Place on a wire rack.  Repeat with remaining 6 egg rolls & 1 tablespoon of coconut oil.   Serve egg rolls with less sodium soy sauce or the sweet chili sauce & a side of rice.  Enjoy!