Veggie and Shrimp Purse

These delightful veggie and shrimp purses are a perfect blend of traditional flavors and modern creativity. Wrapped in delicate wonton skins, they are filled with a vibrant mixture of fresh vegetables and tender shrimp, creating a satisfying dish that is both light and flavorful. Ideal for serving at gatherings, these purses are baked for a crispy exterior while maintaining a juicy filling, making them a hit for any occasion.

Ingredients:

• 65 wonton wrappers
• 2 lbs shrimp, peeled and deveined
• 2 cups finely chopped bell peppers (mixed colors)
• 2 cups shredded carrots
• 2 cups chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 egg, beaten (for sealing the purses)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shrimp, bell peppers, carrots, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, black pepper, and red pepper flakes. Mix well until everything is evenly coated.
3. Lay out a wonton wrapper on a clean surface. Place about 1 tablespoon of the shrimp and veggie mixture in the center.
4. Brush the edges of the wrapper with the beaten egg. Fold the wrapper over to create a triangle, pressing the edges to seal. You can also gather the edges to form a purse shape, if desired.
5. Repeat this process with the remaining wrappers and filling.
6. Place the purses on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown and crispy.
7. Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.