Mini Shrimp Rolls Recipe

Name: Mini Shrimp Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium cooked shrimp, peeled and deveined; 6 ounces reduced-fat cream cheese; 1 cup shredded part-skim mozzarella cheese; 1-1/2 cups finely chopped cabbage; 3 green onions, finely chopped; 1/2 cup shredded carrot; 1 tablespoon reduced-sodium soy sauce; 2 garlic cloves, minced; 48 wonton wrappers; 2 tablespoons all-purpose flour; 3 tablespoons water

Servings: persons

1 pound medium cooked shrimp, peeled and deveined
6 ounces reduced-fat cream cheese
1 cup shredded part-skim mozzarella cheese
1-1/2 cups finely chopped cabbage
3 green onions, finely chopped
1/2 cup shredded carrot
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
48 wonton wrappers
2 tablespoons all-purpose flour
3 tablespoons water

1
Chop shrimp; set aside. In a large bowl, beat cream cheese until smooth. Add mozzarella cheese. 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 wonton wrapper to within 1/4 in. of bottom and side edges. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
3
Combine flour and water until smooth; brush a 1/4-in. wide strip on side edges and fold side edges over 1/4 in. Brush 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 cooking spray. Place on a
5
coated with cooking spray. Bake at 400u00b0 for 15-18 minutes or until golden brown, turning once. Serve warm.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound medium cooked shrimp, peeled and deveined, 6 ounces reduced-fat cream cheese, 1 cup shredded part-skim mozzarella cheese, 1-1/2 cups finely chopped cabbage, and more.

Yes, Mini Shrimp Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Shrimp Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions