4 ounces lean ground pork 1/2 cup reduced-fat ricotta cheese 1/2 tablespoon minced fresh cilantro 1/2 teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 fresh or frozen, thawed wonton skins 1 teaspoon vegetable oil 1/3 cup chopped red bell pepper 1 teaspoon grated fresh ginger 2 cans (14.5 ounce size) fat-free reduced sodium chicken broth 2 teaspoons reduced-sodium soy sauce 4 ounces fresh pea pods 1 can (8-3/4 ounce size) baby corn, rinsed and drained 2 green onions, thinly sliced
Cook pork in small nonstick skillet over medium-high heat 4 minutes or until no longer pink. Cool slightly; stir in ricotta cheese, cilantro, black pepper and 5-spice powder.
Place 1 teaspoon filling in center of each wonton skin. Fold top corner of wonton over filling. Lightly brush remaining corners with water. Fold left and right corners over filling. Tightly roll filled end toward remaining corner in jelly-roll fashion. Moisten edges with water to seal. Cover and set aside.
Heat oil in large saucepan. Add bell pepper and ginger; cook 1 minute. Add chicken broth and soy sauce; bring to a boil. Add pea pods, baby corn and wontons. Reduce heat to medium-low and simmer 4 to 5 minutes or until wontons are tender. Sprinkle with onions.