Paella egg rolls with roasted pepper cream sauce
3
Points®
Total Time
36 min
Prep
20 min
Cook
16 min
Serves
10
Difficulty
Easy
We tucked a Spanish specialty into a golden egg roll wrapper. Dipped into our roasted pepper cream sauce, they’ll fly off serving plates. Saffron, the expensive spice that gives this dish its distinctive yellow color and a slightly hot and smoky taste, may be hard to find. If you can’t find saffron threads, opt for ground saffron. But, if you prefer, you can substitute 1/4 teaspoon of turmeric in its place. Still, if you haven't cooked with saffron before, now is the perfect time to give it a shot. Short-grain rice is preferable in this recipe because it sticks together. You can use regular long-grain rice if you prefer but avoid parboiled rice. Also, if you can't find Spanish smoked paprika, use Hungarian sweet paprika, which is available in most supermarkets.
Ingredients
Water
1 cup(s)
Saffron
¼ tsp, threads (see note)
Table salt
½ tsp, divided
Uncooked white rice
½ cup(s), short-grain (see note)
Cooked frozen shrimp
1 cup(s), baby-size
Frozen green peas
½ cup(s), you do not have to thaw peas
Roasted red peppers (packed in water)
3 Tbsp, minced, divided
Slivered almonds
2 Tbsp
Black pepper
¼ tsp
Egg roll wrapper
10 item(s)
Cooking spray
2 spray(s)
Plain fat free yogurt
½ cup(s)
Reduced calorie mayonnaise
2 Tbsp
Paprika
⅛ tsp, Spanish smoked (see note)
