Thursday, July 12, 2012

Creamy Shrimp Egg Rolls with Spicy Pineapple Dipping Sauce...featuring Wholly Salsa

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 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 extra shrimp are earmarked for this week’s #SundaySupper featured recipe! Ready? Let’s make some egg rolls!

Creamy Shrimp 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.

Step 2: Remove six egg roll wrappers from a package. Place one wrapper on a flat surface in the shape of a diamond. Moisten the inside edge of the wrapper with water so you get a nice seal as you roll. Add 1/6th of the cream cheese-shrimp mixture -- approximately 1/3 cup -- in the upper third of the wrapper. Fold in the sides, then roll the wrapper from the top point, down toward you...grabbing and rolling tightly as you move the roll toward you. Repeat the process with the five remaining wrappers.

Step 3: Heat 24 ounces of canola oil in a deep skillet or Dutch over over med-high heat. When the oil is hot, add the egg rolls. Cook until they are golden-brown on both sides, turning the entire time. It should take 3-4 minutes to cook the egg rolls drain on a paper towel-lined plate and cool for five minutes before serving...the filling is like hot molten lava when the egg rolls come out of the oil! While the egg rolls cool, you have a pocket of time to make the dipping sauce.

Step 4: To make the dipping sauce, combine the following ingredients in a bowl: 1 container Wholly Pineapple Salsa, 1 sliced green onion, 1/2 cup soy sauce, 1 tbs. honey, and 1 tsp. sriracha (or other hot sauce). Whisk well to combine and pour the sauce into a ramekin. Plate the egg rolls with the dipping sauce in the middle of the platter. 

These egg rolls were really in I’m glad I only made six of them, because we could have easily eaten a dozen if I’d made that many! The filling is spicy and creamy...the crunch of the water chestnuts provides nice texture, and the hint of curry in the background was really fabulous. The chunky pineapple dipping sauce was the perfect accompaniment to the egg rolls. Next time, I think I’ll add a teaspoon of the sauce inside the egg rolls for a 1-2 punch of pineapple flavor. If you love sweet and sour...with a little bit of spicy kick...this recipe is the one for you! To find out where Wholly Guacamole and Salsa are available near you, you can visit the store locator on their webpage.


  1. These look INSANE. I have never made eggrolls, and now I'm going to...because these have to be served at my table! YUM!

  2. These are so good...I would probably make a dozen for your bunch! Adjust the spice level with the amount of sriracha and curry powder you use, but the amounts I used are mid-level heat.

  3. Wendy,

    Who new that you could have egg rolls, with a Mexican twist. Yours look so good, and love the idea of the pineapple dipping sauce. You are lucky girl, with all of that guac and salsa.

    Please drop by blog. I have a well deserved award for you.

  4. I wanted to stop by and tell you that I nominated you for the Addictive Blog Award!


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