Need recipes with wonton wrappers

http://www.myfitnesspal.com/topics/show/140236-nutella-banana-wontons-w-pic-60-calories-ea?hl=banana+wonton

http://allrecipes.com/Recipe/Vegetable-Samosas/Detail.aspx

WONTON SOUP

Ingredients
1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground Turkey
1 egg yolk
2 teaspoons soy sauce
1 teaspoon fish sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots


Directions
In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, fish sauce, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

OR--- Freeze the wontons and use them as you please!

I fill them with banana chunks and mini chocolate chips, wrap them up and bake them until golden and crispy. Quick and tasty snack!

I just made this tonight for dinner:

8 won ton wrappers
2 slices of Sargento reduced fat provolone cheese, quartered
16 slices of Armour turkey pepperoni

lay out a wonton wrapper in a diamond shape. Put down 1/4 of a slice of cheese in the middle. Place to two pepperonis side by side in the middle. use water to wet the top edges of the diamond and roll up from the bottom. Place on a baking sheet that is lightly sprayed with cooking spray. Bake at 425 for about 8 minutes, turn over and bake for about 3 or 4 more... until they are nice and golden brown

Delicious and 42 calories each. I dipped mine in some pizza sauce.


also something I do is take one wedge of laughing cow light (I prefer the tomato, my boyfriend prefers the garlic and herb) and put 1/4 of the wedge into the wrapper. Fold it up and bake them at about 400 until they are crispy. So tasty.

I tried the wonton nutella banana dessert with strawberries and it was amazing! I'm going to have them with raspberries next time. Definitely try them!