MINI SHRIMP ROLLS

By joanmarie

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

Details

Preparation time 45mins
Cooking time 15mins
Adapted from TASTEOFHOME.COM

Preparation

Step 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.
•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 400° for 15-18 minutes or
until golden brown, turning once. Serve warm. Yield: 4 dozen.

Nutritional Facts: One serving (3 shrimp rolls) equals 153 calories, 4 g fat (2 g saturated fat), 70 mg cholesterol, 317 mg sodium, 16 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.