Ingredients
1 pound medium cooked shrimp, peeled and deveined6 ounces reduced-fat cream cheese1 cup shredded part-skim mozzarella cheese1-1/2 cups finely chopped cabbage3 green onions, finely chopped1/2 cup shredded carrot1 tablespoon reduced-sodium soy sauce2 garlic cloves, minced48 wonton wrappers2 tablespoons all-purpose flour3 tablespoons water
Preparation
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.
