Asian Shrimp Wontons

These hearty bundles filled with shrimp and veggies make a great addition to any party!

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  • prep time 15 min
  • total time 30 min
  • ingredients 9
  • servings 32
 

Ingredients

1
tablespoon butter
1
lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed, coarsely chopped
1
box (7 oz) Green Giant™ Antioxidant Blend vegetables in olive oil seasoning, cooked as directed on box
2
tablespoons soy sauce
2
eggs
3/4
cup Progresso™ panko crispy bread crumbs
2
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits each)
2
tablespoons fine sea salt
Sweet-and-sour dipping sauce and sliced green onions, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly grease large cookie sheet with shortening or cooking spray. In 10-inch nonstick skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, stirring frequently, until shrimp are opaque.
  • 2 Coarsely chop cooked vegetables. In large bowl, mix vegetables, shrimp, soy sauce and 1 of the eggs until well combined. Stir in bread crumbs.
  • 3 Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 2 layers. Press each layer into 4-inch round, being careful not to tear dough. Spoon 1 rounded tablespoon shrimp filling on center of each dough round. Bring sides of dough up over filling, stretching gently if necessary, and gather in center above filling; press gathered dough to seal well. On cookie sheet, place 2 inches apart.
  • 4 Repeat step 3 with other can of biscuits and remaining filling.
  • 5 Beat remaining egg with whisk; brush egg over bundles. Sprinkle with salt.
  • 6 Bake 13 to 15 minutes or until sides and tops of bundles are dark golden brown. Serve warm with sauce and green onions.
  • 1 Heat oven to 350°F. Lightly grease large cookie sheet with shortening or cooking spray. In 10-inch nonstick skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, stirring frequently, until shrimp are opaque.
  • 2 Coarsely chop cooked vegetables. In large bowl, mix vegetables, shrimp, soy sauce and 1 of the eggs until well combined. Stir in bread crumbs.
  • 3 Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 2 layers. Press each layer into 4-inch round, being careful not to tear dough. Spoon 1 rounded tablespoon shrimp filling on center of each dough round. Bring sides of dough up over filling, stretching gently if necessary, and gather in center above filling; press gathered dough to seal well. On cookie sheet, place 2 inches apart.
  • 4 Repeat step 3 with other can of biscuits and remaining filling.
  • 5 Beat remaining egg with whisk; brush egg over bundles. Sprinkle with salt.
  • 6 Bake 13 to 15 minutes or until sides and tops of bundles are dark golden brown. Serve warm with sauce and green onions.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
880mg
880%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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