Taste of Home
Mini Shrimp Rolls
TOTAL TIME: Prep: 45 min. Bake: 15 min.
YIELD: 4 dozen.
"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 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 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.
Nutrition Facts
3 each: 153 calories, 4g fat (2g saturated fat), 70mg cholesterol, 317mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
© 2024 RDA Enthusiast Brands, LLC