Shrimp: Mini Shrimp Rolls

Shared with me by: Jay C (friend)

Ingredients

  • 1 lb. med cooked shrimp, peeled and deveined
  • 1-1/2 c. finely chopped cabbage
  • 6 oz. low-fat cream cheese
  • 3 green onions, finely chopped
  • 1 c. shredded mozzarella cheese
  • 1/2 c. shredded carrot
  • 2 garlic cloves, minced
  • 1 Tbls. reduced-sodium soy sauce
  • 48 wonton wrappers
  • 2 Tbls. flour
  • 3 Tbls. water

Instructions

Chop shrimp; set aside. In a mixing bowl, beat cream cheese until smooth. Add mozzarella cheese; mix well. Stir in cabbage, onions, carrot, soy sauce, garlic and shrimp.

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. 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.

Lightly spray rolls with nonstick cooking spray. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees for 15-18 minutes or until golden brown, turning once. Serve warm. Makes 4 dozen.

NOTE: Can serve with soy sauce and/or a honey-mustard sauce (your choice)