Directions:
- Preheat oven to 425F, and spray muffin pan with vegetable spray.
- Fit egg roll wrappers into muffin tins.
- Bake for 8 minutes or just until browned, then set aside.
- In a non-stick skillet sprayed with vegetable spray, sauté shrimp and garlic just until cooked approximately 5 minutes.
- Chop and place in bowl.
- Re-spray skillet and sauté corn for 8 minutes or just until browned.
- Add to shrimp.
- Cool.
- Add remaining salad ingredients.
- Combine ingredients for the dressing, pour over salad and toss well.
- Divide 1/3 cup salad amongst egg roll cups.
- Garnish with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.76 Kcal (1356 kJ) | ||
| Calories from fat | 148.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 25% | |
|---|---|---|---|
| Cholesterol | 45.04mg | 15% | |
| Sodium | 1060.88mg | 44% | |
| Potassium | 406.58mg | 9% | |
| Total Carbs | 38.7g | 13% | |
| Sugars | 11.02g | 44% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 7.78g | 16% | |
| Vitamin C | 33.2mg | 55% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 8.7mg | 48% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 168.74 Kcal (706 kJ) | ||
| Calories from fat | 77.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 25% | |
|---|---|---|---|
| Cholesterol | 23.47mg | 15% | |
| Sodium | 552.91mg | 44% | |
| Potassium | 211.9mg | 9% | |
| Total Carbs | 20.17g | 13% | |
| Sugars | 5.74g | 44% | |
| Dietary Fiber | 1.29g | 10% | |
| Protein | 4.06g | 16% | |
| Vitamin C | 17.3mg | 55% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 4.5mg | 48% | |
| Calcium | 31.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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