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  Mini Shrimp Rolls
   Appetizers
   Taste Of Home
   10/25/2008
Ingredients:
1 pound cooked medium shrimp, peeled & 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 T reduced-sodium soy sauce
2 garlic cloves, minced
48 wonton wrappers
2 T flour
3 T water
Instructions:
1) Chop shrimp; set aside. In a mixing bowl, beat cream cheese until smooth. Add mozzarella cheese; mix well. Stir in the cabbage, onions, carrot, soy sauce, garlic & shrimp.

2) For each shrimp roll, place 1 T of shrimp mixture across bottom third of a wonton wrapper to within 1/4 inch of bottom & side edges. Combine flour & water until smooth; brush a 1/4 inch-wide strip on side edges & fold side edges overe 1/4 inch.

3) Brush side edges & top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over & pinch edges to seal completely.

4) Lightly spray rolls with nonstick cooking spray. Place on baking sheet coated with nonstick cooking spray. Bake at 400 degrees for 15-18 minutes or until golden brown, turning once. Serve warm.

Yield: 4 dozen.
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