I've said it before... but there is nothing like cooking with friends. I met up with Bree for our much anticipated Hypo/Three Stones Asian Night and it was a HUGE success! She made these amazing Fresh Rolls that were filled with sprouts, shrimp and other goodness. If I hadn't seen her make them I would have thought they were impossibly difficult, but they weren't so TRY THEM!
For this event I decided to give one of my most requested dishes a healthy makeover. Crab Rangoons are typically deep fried and super fattening, but I proved that they don't have to be fatty to be delicious.
Practically Fat Free Baked Crab Rangoons
1 package imitation crab
1 package fat free cream cheese, softened
3 stalks green onion, chopped
1 tablespoon garlic powder
1 teaspoon ginger
2 teaspoons soy sauce
1 package wonton wrappers
In medium bowl, combine all ingredients except wonton wrappers. Mix until well blended. Place a glob of this amazing mixture in center of each wonton wrapper. Using your finger or a pastry brush, moisten just the edges of the wrapper with water. Fold in half to form triangle, pressing edges to seal. Arrange on baking sheet that has been coated with vegetable spray. Bake at 350 for 12-15 minutes, or until golden brown.
Serve with strawberry jalapeno pepper jelly. Here's a quick recipe in case you aren't the type that makes batches of this to freeze: Combine 1 cup sugar free strawberry jelly with enough jalapenos to give it a good heat. Put this mixture in your food processor until it is nicely evenly mixed.
Each time I make these the amount I get varies based on how much filling I stuff into them. This time it created 36 delicious rangoons. Each one is about 36 calories and .2 grams fat with NO saturated fat. While that doesn't give you the excuse to finish the pan by yourself...it should remove the guilt of treating yourself to a few extra.
I also decided to whip up a few Brown Rice California Rolls. I love love love sushi and making it is much more affordable than picking it up from the store. Be sure to check out my instructions here.
Join us next month for Skinnygiving as we tackle our favorite holiday feast foods.
This post is linked to Slightly Indulgent Tuesdays for 10/4/2011.