Wonton Soup with Shrimp, Mushrooms & Brussels Sprouts
Wontons for a weeknight dinner? They're faster to make than you might think--no frozen wontons required! We used wonton wrappers from the grocery store to cut down on prep time. For the filling, we added fall veggies--Brussels sprouts and umami-rich mushrooms--for a flavor and texture boost.
Tip: Got leftover wonton wrappers? You can also use them to make oven-baked wontons or cut them up and fry them to make crunchy strips. Stash them in your freezer if you can't use them right away.