PA Baker
Master Chef
Baked Vegetable and Seafood Wontons
1 envelope Lipton Recipe Secrets Vegetable Soup Mix
1 container (15 oz) light ricotta cheese
½ lb imitation crabmeat, chopped or 1 ½ c cooked shrimp, chopped
¼ tsp garlic powder
1/8 tsp black pepper
40 refrigerated or frozen wonton wrappers, thawed
Water
Vegetable cooking spray
1 Tbsp olive or vegetable oil
Preheat oven to 350F. In a medium bowl, combine vegetable soup mix, cheese, crabmeat/shrimp, garlic powder, and pepper.
Place 1 Tbsp ricotta mixture on center of each wonton wrapper. Brush edges with water; fold each corner into center and press to seal.
Arrange seam-side-down on a baking sheet lightly sprayed with cooking spray. Brush wontons with oil.
Bake 25 minutes or until crisp and golden brown, turning once.
Tip: Cover unbaked wontons with a damp cloth until ready to bake. Brush with oil right before baking.
1 envelope Lipton Recipe Secrets Vegetable Soup Mix
1 container (15 oz) light ricotta cheese
½ lb imitation crabmeat, chopped or 1 ½ c cooked shrimp, chopped
¼ tsp garlic powder
1/8 tsp black pepper
40 refrigerated or frozen wonton wrappers, thawed
Water
Vegetable cooking spray
1 Tbsp olive or vegetable oil
Preheat oven to 350F. In a medium bowl, combine vegetable soup mix, cheese, crabmeat/shrimp, garlic powder, and pepper.
Place 1 Tbsp ricotta mixture on center of each wonton wrapper. Brush edges with water; fold each corner into center and press to seal.
Arrange seam-side-down on a baking sheet lightly sprayed with cooking spray. Brush wontons with oil.
Bake 25 minutes or until crisp and golden brown, turning once.
Tip: Cover unbaked wontons with a damp cloth until ready to bake. Brush with oil right before baking.