Categories: Appetizers

Ingredients

• 16 wonton wrappers
• 1 tbsp vegetable oil
• 1 bag coleslaw mix
• 1 red pepper, cored, seeded, and thinly sliced
• 4 scallions, trimmed and chopped
• 1/2 cup vegetable broth
• 2 tbsp Braggs liquid aminos
• 2 tbsp rice vinegar
• 1 tbsp garlic powder
• 1 tsp sugar
• 1/2 tsp ground ginger
• 1/2 lb shrimp, shelled, devained & chopped
• 2 cups cooked brown rice

Directions

1. oven to 400. Place wonton wrappers on a large baking sheet and brush both sides lightly with oil. Bake at 400 for 7 to 8 minutes until crisp and lightly golden. Coat a skillet with nonstick cooking spray. Add coleslaw mix, red pepper, scallions, and broth. Simmer, covered, for 6 minutes, stirring occasionally. Stir in Braggs, vinegar, garlic powder, sugar, and ginger. Add shrimp and cook until just heated through, about 1 minute. Spoon a generous 1/4 cup of the shrimp mixture on each wonton crisp. Serve with brown rice and Braggs.

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