Mini Shrimp Rolls

Ever since opening the frozen bag of shrimp to make my Quick Ramen Noodle Lunch. I’ve been a bit shrimp obsessed. I love brainstorming so I asked myself, what can I do with precooked shrimp that’s fun and easy? First, I was going to try a shrimp pasta meal, but the husband nixed the idea, saying, “When have I ever eaten shrimp and pasta together?” OK, then, I’ll make something for myself.

So I pulled the good old wonton wrappers out of the freezer and hit the leftover produce in my fridge.

Now, I made these with spinach and carrots because that’s what I had on hand but cabbage may have added a bit more crunch. Really, you could put anything you like in these. The wonton is just a vessel for you favorite fillings and I just tried a new way to wrap them, and I must admit, it worked perfectly.

The toddler ate one but he wasn’t into them. He’s not into shrimp that much.Mini Shrimp Rolls The husband? Well he wasn’t around to try them but he wouldn’t like them anyway. Not because they’re bad but because he’s weird. ;~P my verdict… LOVED them!

  • 3 oz cooked shrimp chopped
  • 1 cup (30g) baby spinach leaves chopped
  • ½ cup (110g) shredded carrots
  • 1 clove garlic grated or minced
  • about 1 inch fresh ginger root grated or minced
  • 1 green onion stalk diced
  • 16 small wonton wraps

Preheat the oven to 375 degrees.

Mix the shrimp, spinach, carrots, garlic, ginger and onion in a small bowl to make the filling. Let sit for a few minutes to allow the flavors to mix.

Using a tablespoon, place filling in the middle of a wrapper. Fold two opposing corners in. Then using the opposite corner closest to you roll over the filling. Dab the final corner with water and seal. OK, I’m trying, pictures may help!

Mini Shrimp Rolls 1Mini Shrimp Rolls 2

Mini Shrimp Rolls 3Mini Shrimp Rolls 4

Lay on a aluminum covered cookie sheet sprayed with non-stick cooking spray. Spray tops with a bit more spray. Bake for about 20 minutes, turning once.
I served with a simple dipping sauce made from soy sauce, honey and ground ginger.

Approx Nutritional Information per serving
Servings Amt per Serving
2 8 mini egg rolls
Calories Fat Fiber WWPs
232 2g 3g old: 4 new: 6
Sugar Sat Fat Carbs Protein
3g 0g 36g 18g
Posted in: 4 WWP, 6 WWPP, Appetizer ideas, Food Photos, Party Ideas, Snack Ideas
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37 Comments and 0 Replies

  1. Michelle

    OMG!! These look delicious. I’ve always been intimadated by the won ton wraps. You make it look so simple. I might just have to stop and pick some up.

  2. Em

    Wow Roni! Those are so pretty!! I’ve never used wonton wrappers before…but they look so gorgeous always! Perhaps I’ll give them a shot?

  3. Mary

    These look great! I used to make killer egg rolls but stopped because I fried them and now I don’t fry anything…but I forgot that you can BAKE them!! Whoo hoo! Guess what is next on my dinner list??? I’ll give you a hint: EGG ROLLS!!!! Thanks Roni!

  4. Andrea

    Just a quick question on the nutrition. Wondering if I missed something. 2 servings with 8 rolls per serving. Ingredients include 8 wraps. Did you cut them in half to make 8 mini rolls for a total of 16 mini rolls using 8 wraps? Thanks…they look really yummy!

  5. Amy

    CANNOT wait to try these! They look so SCRUMPTIOUS! Has anyone made these yet? I bet they taste so good.

  6. Roxi

    Hi Roni,
    These look delicious! I was hoping to try and make them with phyllo pastry (only because that’s what I have in my freezer…..but I must go and try to find those wonton wraps – they look great!) Do you know if it would work out to the same points if I used phyllo pastry instead of wonton wraps?
    Thanks for all of the recipes and great tips! Your great ideas for healthy eating are appreciated!

  7. Sheila

    Hi Roni… I saw this recipe yesterday and happened to have all of the ingredients so I gave them a whirl. They made a great appetizer for the husband and I, which made our mundane Sat. night dinner special. He liked them and the toddler even ate one! I love your recipes because you use basic ingredients and tend to use the same seasonings and flavors that I love. Thanks for sharing… please keep them coming!!!

  8. Melanie

    These look amazing – and so fun and easy! I RANDOMLY have a bag of shredded cabbage/carrots (for a cole slaw I never made) AND snow peas on hand! I think I will pick up a few scallions and a knob of ginger along with these wrappers when I go out for my run today…..

    I am a frozen shrimp ADDICT. Next time hubby’s away, you totally need to make a shrimp primavera pasta dish!

  9. Pat

    This looks great! Quick question though…
    The wonton wrappers that I found were kept seperated by A LOT of flour. I found that even after prepared and cooked they were kinda chalky tasting from the flour. Am I supposed to prepare the wonton wrappers a certain way first? I never read directions all that well, so maybe this is something that I could have figured out myself – but you just seem so much smarter than me :)
    Thanks for all the great ideas!!!

  10. roni

    Thanks guys!!

    Pat – LOL smarter, no, believe me! ;~P

    I have had the same problem you are talking about. You can brush the finished wontons with water before baking or spray with non-stick cooking spray. Both help that chalkiness.

    Hope that helps!


  11. Courtney

    Loved them! I had never worked with wonton wrappers before, but found them surprisingly easy to handle.

  12. Penny

    This look wonderful! I want to try these as well as your pizza wontons. But, I need your help. I can’t seem to find the wonton wrappers. Where would you find them in the store? I ask the store and they were clueless.

  13. Tracy

    These are amazing! Made them last as an app and my boyfriend loved them. I served them with sweet chili sauce for dipping….yum! Made your ginger garlic chicken with veggies as the main course and it was also delicious. What a great meal! Thanks for these great recipes.

  14. Valerie

    These look really great! I have never considered using shrimp. I use ground turkey, ground chicken breast, or shredded chicken breasts. When we have neighborhood parties, they beg me to make them because they are SOOOOO yummy!

  15. roni

    Thanks guys!

    Penny – I have only ever seen them in the produce section. Usually next the greens. Ask the produce guy, he’ll probably know.

    Hope you find them!


  16. Alisha

    Thanks for the recipe!!! We’re trying them tonight with some Napa Cabbage and carrots! HAVE A GREAT WEEKEND!

  17. Elaine

    These look so good!!! I’ve already ventured into wonton wrappers using Laughing Cow Light French Onion to make yummy “Fried” Wontons in oven. One question–wrappers come in such large quantities–I’ve tried freezing and when thawed, they are totally gummed together. What is your secret for freezing/using? Thanks for all the food inspirations!

  18. roni

    Elaine – Well I defrosted them in the fridge, not sure if that made a difference. But I have have frozen them with luck. Maybe it’s the brand that makes a difference as well.

  19. Lisa

    I made these last night and they turned out great. I used cabbage instead of spinach and did not use ginger because I dont’ like the taste of it. If you have time to make these, they are worth it, very tasty. Thanks, Roni!

  20. Kimberly

    I’m making these tonight but I couldn’t find wonton wrappers in the store today and the kids were misbehaving so we had to get out of there. I know I’ve seen them before! Where are they in your store?

    So anyway, I got crescent rolls. I know the kids will love that but it sort of wrecks the whole health aspect.

    I also got the organic broccoli salad mix to use. Can’t wait to try them. Thanks!

  21. Kristin

    I made these last night with a few substitutes. I used mushrooms instead of spinach and pickled ginger instead of raw. Mine came out more like squares than rolls. Yummy! I live alone and wasn’t thrilled at the idea of buying lots of shredded carrot, etc. Went to Trader Joe’s and found a shredded carrot salad with no dressing in a half cup quantity. Perfect!

    Next up is the oat and flax tilapia.

  22. Sam

    Made these tonight – so good!! The husband even liked them and ate just as many as I did – there were no leftovers :) … Thanks for an easy and tasty snack!

  23. Ty

    As I sit at home today, laid off to working 4 days a week “because of the times”, I decided to take inspiration from this recipe. Good Googly Moogly they hit the spot and were very DELISH!! I couldn’t go exactly by your recipe because I didn’t have everything on hand…so… the guts of my rolls were: imitation crab, cabbage, carrot, red bell pepper, ginger, garlic, salt, and low-sodium soy sauce.
    Very very good – thank you!!!

  24. Beth

    WOW! I just discovered your website recently and love all the ideas. These came out GREAT! So brown and crunchy in the toaster oven. I chopped my cabbage/carrot slaw and shrimp in the food processer a bit to get it into a smaller shred (the large shreds were making it difficult to wrap) Thanks for this low cal version of a high cal treat!

  25. Elizabeth

    Delicious. My fiance and I made these yesterday and he ate every last one (and tried to eat mine!). Along with all the veggies you listed, we added a 1/2 c. broccoli slaw (basically the stalks shredded). The recipe made 22 wraps and we ate it just as a dinner!

    Thanks!! This will become a staple in our cookbook.

  26. Priscilla

    I think we’re married to the same man!

    I just made these and everyone is in my tummy! YUMMY! That’s for your great ideas!

  27. Ronda

    Hi Roni… From another Roni! Just came across this recipe on Pinterest and it caught my eye! My teenage daughter has track practice every week night and I’m always looking for quick dinner ideas that we both will like. I have all of the ingredients on hand except the wrappers… Will pick some up and give these a try. Thanks for sharing!

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