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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Similar to egg rolls, but baked. Ingredients:
1 lb cooked medium shrimp, peeled and deveined |
6 ounces reduced-fat cream cheese |
1 cup shredded part-skim mozzarella cheese |
1 1/2 cups finely chopped cabbage |
3 green onions, finely chopped |
1/2 cup shredded carrot |
1 tablespoon reduced sodium soy sauce |
2 garlic cloves, minced |
48 wonton wrappers |
2 tablespoons all-purpose flour |
3 tablespoons water |
Directions:
1. Chop shrimp, set aside. In a mixing bowl, beat cream cheese until smooth. Add mozzarella cheese, mix well. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp.
2. For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of a wonton wrapper to within 1/4 inch of bottom and side edges. Combine flour and water until smooth; brush a 1/4 inch-wide strip on side edges and fold side edges over 1/4 inch.
3. Brush the side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely.
4. Lightly spray rolls with nonstick cooking spray. Place on a baking sheet coated with nonstick cooking spray. Bake at 400°F for 15-18 minutes or until golden brown, turning once. Serve warm.
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