preheat oven to 375° & get out a large baking sheet

take a sheet of foil, enough to more than cover the baking sheet, crunch the foil and then line the baking sheet so that there are plenty of "airy" spaces.

lightly spray foil with olive oil

add carrots, kale, and cabbage to food processor, chop fine

add in minced garlic, crushed red peppers, chives, pepper, and soy sauce, chop till fine but don't let it turn into a sauce

scoop out ingredients into a medium mixing bowl

rinse out processor, and add in shrimp (make sure these are cooked, cleaned, devained, tail off), and chop but don't completely mince

add to mixing bowl, and fold/mix

take out package of wonton wrappers, you'll need at least 18-20

get a small bowl of water for gluing the wonton wrappers, and a paper towel for drying fingers between gluing (as needed)

lay wrapper out flat, add about 1 tablespoon of filling to the middle

dip a finger in water, and wet 2 edges of the wrapper, and fold over into a triangle

dry your fingers, and pinch the edges together. I usually start at the top of the triangle, and work backwards

lay each wonton onto the baking sheet, not letting them touch

after all wontons are laid out on the baking sheet, lightly spray with olive oil

bake in middle oven rack approximately 10 minutes

remove and flip each wonton - I can usually just grab a corner and flip them

place back in oven and bake on the other side for another 3 minutes

remove, and enjoy either as they are, or with your favorite soy-based dipping sauce