Vegetable Wontons

3  cups		uncooked Chinese cabbage (1 head), outer leaves removed, shredded
2		medium uncooked carrot(s),s peeled and shredded
2		clove(s)s (medium) garlic clove(s), minced
2/3  cup		medium uncooked scallion(s), white and green parts, chopped
1  tablespoon		ginger root, fresh, minced or 1/2 tsp dried
1  tablespoon		low-sodium soy sauce
2  teaspoons		cornstarch
1  teaspoon		sesame oil
3  cups		Mixed asian greens (such as brassica)
44		Wonton Wrappers - Refrigerated, 3 1/2" Squares

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetable Wontons ingredients. The serving size for any ingredient in Vegetable Wontons may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400F. Coat a large baking sheet with cooking spray.

Place cabbage and mixed asian greens in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.

Arrange wonton wrappers on a clean, dry surface. Spoon 1/2 T cabbage mixture onto each wrapper. Fold over one corner to center to cover filling. Repeat with all corners, moistening edges with water to help seal. Transfer to prepared baking sheet and coat wontons lightly with additional cooking spray.

Bake until golden brown, about 12 minutes. Serve hot.