 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
These tasty tidbits make a great appetizer or even a mini meal, writes Jennifer Jones of Pine City, New York. Plus, they're healthier than deep-fried egg rolls. I experimented with various ingredients to come up with the creamy filling...then baked the egg rolls to keep the fat lower. Ingredients:
1 pound medium cooked shrimp, peeled and deveined |
6 ounces reduced-fat cream cheese |
1 cup (4 ounces) 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 king arthur unbleached all-purpose flour |
3 tablespoons water |
Directions:
1. Chop shrimp; set aside. In a large bowl, beat cream cheese until smooth. Add mozzarella cheese. 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 wonton wrapper to within 1/4 in. of bottom and side edges. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
3. Combine flour and water until smooth; brush a 1/4-in. wide strip on side edges and fold side edges over 1/4 in. Brush 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 cooking spray. Place on a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until golden brown, turning once. Serve warm. Yield: 4 dozen.
|
|