Healthy Wonton Wrappers Recipes

Skinny Baked Mozzarella Sticks Joyful Healthy Eats

WebDec 27, 2017 · Preheat oven to 425 degrees F. Spray a large baking sheet with non-stick cooking spray. To a small bowl, add egg white, water, …

1. Preheat oven to 425 degrees F.
2. Spray a large baking sheet with non-stick cooking spray.
3. To a small bowl, add egg white, water, garlic powder, basil, oregano and parsley. Using a fork, lightly beat it and set it aside.
4. Working with one wonton wrapper at a time, brush the edges with a light coating of egg wash.

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Wonton Soup with Shrimp, Mushrooms & Brussels …

WebSep 19, 2023 · Bring to a boil over high heat, then reduce heat to maintain a bare simmer and cover. Bring 2 quarts of water to a boil in a large pot. …

1. Combine broth, ginger, 1 tablespoon sesame oil, 3 teaspoons soy sauce and miso in a large saucepan. Bring to a boil over high heat, then reduce heat to maintain a bare simmer and cover. Bring 2 quarts of water to a boil in a large pot.
2. Meanwhile, pulse Brussels sprouts in a food processor until chopped. Add shrimp, mushrooms, scallion whites, rice wine (or sherry), cornstarch, salt and the remaining 1 tablespoon oil and 1 teaspoon soy sauce; pulse, scraping down the sides as necessary, until the mixture forms a paste.
3. Lightly dust a baking sheet with cornstarch. Working with 6 wrappers at a time, place a rounded teaspoon of the shrimp filling in the center of each. Wet the edges of the wrapper and fold it in half over the filling to form a triangle. Press on both sides to seal. Lightly dab water on one of two side corners, bring them together, overlap them and press to seal. Place the filled wontons on the prepared baking sheet. Repeat with the remaining wrappers and filling.
4. Using a slotted spoon, remove the ginger from the broth; stir in peas and carrots. Cover to keep warm. Add half the wontons to the boiling water and cook, stirring gently to prevent them from sticking, until they float to the surface, 2 to 4 minutes. Use the slotted spoon to divide the wontons between 2 bowls, then ladle about 1 cup of the broth and vegetables into each bowl. Repeat with the remaining wontons and broth. Serve topped with scallion greens.

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