Greek-Style Egg Rolls with a Garlic-Dill Dipping Sauce
2
Points®
Total time: 46 min • Prep: 30 min • Cook: 16 min • Serves: 12 • Difficulty: Easy
A play on a classic Greek dish of shrimp, tomatoes and feta cheese, these egg rolls are also excellent using cooked orzo in place of the rice.
Ingredients
Cooking spray
3 spray(s), divided
Uncooked shrimp
8 oz, large, cooked, peeled and finely chopped
Feta cheese
2 tbsp(s), crumbled
Cooked white rice
½ cup(s), tightly packed
Canned tomatoes
½ cup(s), chopped and drained
Dried oregano
¼ tsp(s), crushed
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Egg roll wrapper
12 item(s)
Plain fat free yogurt
½ cup(s)
Uncooked scallions
2 tbsp(s), finely chopped
Fresh dill
½ tsp(s)
Minced garlic
¼ tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Instructions
1
Preheat oven to 400ºF. Coat a nonstick baking sheet with cooking spray.
2
Combine shrimp, cheese, rice, tomatoes, oregano and 1/4 teaspoon each of salt and pepper in a medium bowl; mix well.
3
Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down – a diamond shape). Arrange 3 tablespoons of filling down the centre of wrapper, leaving 1/2 inch at the bottom and top.
4
Fold the bottom of the wrapper to the centre, over the filling. Gently, but firmly, fold the left side of the wrapper to the centre and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
5
Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
6
Meanwhile, to prepare dipping sauce, combine remaining ingredients in a bowl. Yields 1 roll and about 1 scant tablespoon of sauce per serving.
7
Learn more about healthy and delicious yogurt products from Stonyfield Farm.
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