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.

This recipe yields 4 (1 1/2-cup) servings.

Exchanges Per Serving: 2 1/2 Starch, 1 Meat, 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 259; Calories from Fat 17%; Total Fat 5g; Saturated Fat 1g; Protein 16g; Carbohydrates 39g; Cholesterol 53mg; Sodium 261mg; Dietary Fiber 3g.