Lemon Wasabi Shrimp Cups
Egg roll wraps are baked in miniature muffin tins and filled with a flavorful shrimp mixture.
Servings 32 cups
egg roll wraps
(from one 16-ounce package)
Robert Rothschild Lemon Wasabi Sauce
minced red bell pepper
minced pickled ginger
cooked shrimp, tail off
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.
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.