Mini Shrimp Rolls
These mini shrimp rolls are a crowd-pleasing favorite. With perfectly cooked shrimp and a blend of fresh ingredients, they're the perfect bite-sized snack for any party or gathering.
Ingredients
- 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
Instructions
- 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.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
- 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!16 small wonton wraps
- 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.
Nutrition
Calories: 29kcalCarbohydrates: 5gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 9mgSodium: 54mgPotassium: 46mgFiber: 0.3gSugar: 0.2gVitamin A: 846IUVitamin C: 1mgCalcium: 11mgIron: 0.3mg
Tried this recipe?Let us know how it was!