During a recent trip to the grocery store, I came across wonton wrappers. The flour wrapping paper may be foreign to you, but it’s very similar to an egg roll. I mean even my spell checker is seeing it as a typo. ;).
Most Asian restaurants like Panda Express or others use it to make crab rangoons. The best way to describe it is a crispy stuffed ravioli. Since most kids love anything crunchy. I wanted to make a healthier version and as always I try to add all the food groups in one bite.
Give this recipe a try it only takes about 15 minutes. The video includes several ways to shape and fill your wonton. The easiest way is to just fill it and form a triangle. Use water or egg to seal the ends.
Take a closer look at the inside.. there’s vegetables in there, but you can’t hardly taste it or even see it.
This recipe makes about 10, depending on how much you fill it. Don’t overfill you may not be able to close it. Double it for a larger batch!
Cream Cheese Veggie Shrimp Baked Wontons
- 1/4 C. Grated Zucchini
- 1 Tbs. Mayonaisse
- 1 C. Cooked wild caught shrimp
- 2 Oz. Cream Cheese
- 1/2 Tsp. Onion Powder To Taste
- Wonton wrappers
- Olive Oil Cooking Spray
- Preheat oven to 375F
- Peel, grate, and drain zucchini using a paper towel to squeeze excess liquid
- In a bowl mix all ingredients
- Peel Individual wonton and place on a clean surface
- Add combined filling on the middle of the wrapper
- Fill and shape to desired wonton shape (see video)
- Grease a baking sheet or muffin tin
- Place prepared wontons on sheet and spray cooking spray over the wontons
- Bake for 10-15 minutes (until golden brown) I'd check it around 12 min since ovens vary
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