Mini Shrimp Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 tablespoon reduced-sodium soy sauce
- 3 green onions finely chopped
- 1/2 cup shredded carrot
- 48 wonton wrappers
- 1 pound medium cooked shrimp peeled and deveined
- 6 ounces reduced-fat cream cheese
- 1-1/2 cups finely chopped cabbage
- Carbohydrate 26.6981425272563 g
- Cholesterol 9.56965773809483 mg
- Fat 2.28258996701902 g
- Fiber 0.899612711099417 g
- Protein 5.20010478215551 g
- Saturated Fat 1.08225873707905 g
- Serving Size 1 1 serving (90g)
- Sodium 331.615899741412 mg
- Sugar 25.7985298161569 g
- Trans Fat 0.352512288175921 g
- Calories 151 calories
Directions 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. 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.) 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. Lightly spray rolls with cooking spray. Place on a baking sheet coated with cooking spray. Bake at 400degrees for 15-18 minutes or until golden brown, turning once. Serve warm. Yield: 4 dozen. Originally published as Mini Shrimp Rolls in Light & Tasty October/November 2003, p48 Print Add to Recipe Box Email a Friend
