12 large wonton or egg roll skins  
2 cups finely chopped mixed vegetables (carrots, celery, broccoli, cauliflower, onions)
½ cup shredded nonfat cheddar cheese 

       

Preheat oven to 350ºF. Line a baking sheet with foil and spray with cooking spray. Fill each wonton or egg roll skin with chopped vegetables and cheese; fold carefully; seal and place, seam side down, on baking sheet. Spray on both sides with cooking spray. Bake wonton wraps 20 to 25 minutes, until golden brown and crisp.