Crispy Baked Wontons

1. 1

   In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger.

2. 2

   Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.

3. 3

   Place on

4. 4

   coated with cooking spray; lightly coat wontons with additional cooking spray.

5. 5

   Bake at 400u00b0 for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.

6. 6

   Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a

7. 7

   in a preheated 400u00b0 oven until crisp and heated through.

* Per serving · 4 servings · Values may vary.