Lemon Wasabi Shrimp Cups

Egg roll wraps are baked in miniature muffin tins and filled with a flavorful shrimp mixture.
Servings 32 cups
Prep Time


  • 8 egg roll wraps (from one 16-ounce package)
  • Vegetable Oil
  • 1/2 cup Robert Rothschild Lemon Wasabi Sauce
  • 3 tbsp minced red bell pepper
  • 2 tbsp hopped cilantro
  • 4 tsp minced pickled ginger
  • 1 1/4 lbs cooked shrimp, tail off
  • cilantro leaves


  1. Arrange stack of wraps on cutting board; with sharp knife trim to a 6x6-inch square, cut into fourths. Brush cornstarch dusted side of each wrap lightly with oil; press firmly into miniature muffin tins, oiled side down. Bake in preheated 325 F oven until golden brown (about 13 minutes). Cool completely in tins. Remove cups and store at room temperature in airtight container up to 3 days ahead. Combine wasabi sauce, bell pepper, cilantro and ginger. Remove 32 shrimp; refrigerate, covered. Chop remaining shrimp; stir into wasabi mixtrue. Refrigerate, covered, serveral hours.
  2. To Serve: No more than 2 hours before serving, fill each cup with scant tablespoon shrimp mixture; top with a shrimp and garnish with cilantro leaf.