Veggie Shrimp Wontons

All I can say about these little treasures are WOW! I made these on Super Bowl & then again tonight because they were so darn good! They are really called Veggie Shrimp Egg Rolls but I noticed at the last minute that I only had wonton skins, not wrappers, in the freezer. Not big enough to make egg rolls, I just formed a triangle shape instead. 

They were so delicious & pretty healthy since they are not deep fried & have a lot of veggies! I had some filling left over for this evening while we celebrated my Dad's birthday so I freshened it up a bit by chopping up a little more shrimp as I warmed it up in a pan & then added scallions & a little powdered garlic & ginger. We all loved 'em. These are a big hit & have totally won a place at the top of the list for must make appetizers!!!!!!!

2 tsp minced fresh gingerroot
2 garlic cloves minced
3 tblsp olive oil, divided
1/2 lb uncooked medium shrimp, peeled, deveined & chopped
2 green onions, finely chopped
1 medium carrot, finely chopped
1 medium sweet red pepper, finely chopped
1 cup canned bean sprouts, rinsed & finely chopped
2 tblsp water
2 tblsp reduced-sodium soy sauce
38 wonton wrappers

In a large skillet, sauté ginger & garlic in 1 tblsp oil over medium heat until tender. Add shrimp, onions, carrot, red pepper, bean sprouts, water & soy sauce; cook & stir for 2-3 minutes or vegetables are crisp-tender & shrimp turn pink. Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes. 

Place a tblsp of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. 

In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 until golden brown, turning once. Drain on paper towels. Serve with Duck Sauce & Sweet & Sour Sauce.

{My Thoughts}

In the ingredient list you will notice the wontons are wrappers. I used wonton skins instead, which are much smaller. Instead of forming an egg roll shape as mentioned above, I used just 1 teaspoon of filling & then formed a triangle. You still moisten the sides with water & seal tightly. I used fresh gingerroot leftover in my freezer but feel free to use powder. These are versatile in that you can use chicken, crab or lobster instead of the shrimp. 

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