"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mini Shrimp Rolls Recipe

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This recipe for Mini Shrimp Rolls, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Gillund
Added: Sunday, April 15, 2007


1 lb. cooked medium shrimp, peeled & deveined
6 oz. cream cheese
1 cup shredded mozzarella cheese
1-1/2 cup finely chopped cabbage
3 green onions, finely chopped
1/2 cup shredded carrot
1 tablespoon soy sauce
2 garlic cloves, minced
48 wonton wrappers
2 tablespoon all-purpose flour
3 tablespoons water

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 and shrimp.
2) For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of a wonton wrapper to within 1/4 in. of bottom and side edges. Combine flour and water until smooth; brush a 1/4 in. wide strip on side edges and fold side edges over 1/4 in.
3)Brush the 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.
4)Lightly spray rolls with nonstick cooking spray. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 for 15 - 18 minutes for until golden brown, turning once. Serve warm.

Personal Notes:
Personal Notes:
I love the filling! You can also use the filling as a topping on bread slices and place under a broiler. Or use it as a spread on crackers. Good flavor!




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