A couple of weeks ago, I came home to find a huge box waiting for me...but I didn’t remember ordering anything. I took the box inside to open it, and I discovered a huge cooler FILLED with Wholly Guacamole and Wholly Salsa products! Wholly Foods treats the members of their blogger network very well...this was a thank-you gift for partnering with them during the past year. I received two packages of their 100-calorie portioned guacamole packs, one package of fresh mashed avocado, and a container of each of their eight varieties of refrigerated salsas!! We’ve been sampling them at home...and I’ve even taken some to work to share as well. They are all delicious and fresh. Perfect for dipping chips...or perhaps even something a little more creative!
I specifically earmarked the Pineapple Salsa to create a fun recipe to share with y’all today. Since I feature lots of spicy Mexican recipes in here, I decided to take a slightly different approach this time. Drawing inspiration from crab rangoon, one of my favorite Asian appetizers, I came up with my Creamy Shrimp Egg Rolls with Spicy Pineapple Dipping Sauce. Yes, these yummy egg rolls do take a little bit of time to assemble and fry, but I promise you that they are SO worth the effort! I had never made an egg roll in my life before last night. I promise that if I can do it? You can too! I'll even give you easy step-by-step directions for rolling them up.
My egg roll filling has the familiar cream cheese and chives normally found in crab rangoon, but includes a few extras to liven things up a bit: water chestnuts, chunks of spiced shrimp, and a bit of curry powder and sriracha. The addictive dipping sauce starts with a container of Wholly Pineapple Salsa. It’s already sweet and slightly spicy...but I added some Asian zing by adding honey, soy sauce, and a squirt of sriracha. My recipe suggests boiling 1 lb. of shrimp in spicy crab boil. You’ll only need 1/2 lb. of shrimp to make six egg rolls...you can simply double the rest of the ingredients to make a dozen egg rolls. You can also save the rest of the shrimp for another use....my extra shrimp are earmarked for this week’s #SundaySupper featured recipe! Ready? Let’s make some egg rolls!
with Spicy Pineapple Dipping Sauce
a Weekend Gourmet Original
Step 1: Boil 1 lb. shrimp with a packet of Cajun shrimp boil. Reserve half of the shrimp for another use. Cool, peel, and chop the remaining 1/2 lb. shrimp into pieces. Add the following ingredients to a large mixing bowl: the chopped shrimp, 3 ounces cream cheese, 1/3 cup chopped water chestnuts, 2 sliced green onions, 1/4 cup soy sauce, 1 tsp. sriracha (or other hot sauce), and 1 tsp. curry powder. Stir well until the mixture is thoroughly combined.