These veggie egg rolls with shrimp and ginger soy dip are so good you’ll find yourself hooked. These crispy and savory treats prepared with I Can’t Believe It’s Not Butter! can be made in only a matter of minutes. Whether fried or baked, the turnout is pretty good. It’s ideal either as part of a full meal or as quick snack.
For most part, it follows the traditional egg roll recipe but there are some twists and turns. For example, the author used broccoli slaw in lieu of cabbage. And she made her own mixture of sauce using I Can’t Believe It’s Not Butter!, garlic, sesame oil, honey and ginger.