Tag Archives: wonton wrappers

Shrimp Egg Rolls

Today is all about me venturing into the realm of the large wonton wrappers! Yes I have now graduated from the small ones to the big ones! I have to admit, I was a little scared of not rolling them right, or having the filling ooze all over the place. But my fears were for naught!

 I had seen this recipe on an episode of Hungry Girl and I figured it looked easy enough so I tried it! They were such a success I made them two nights in a row for dinner! Yes, they are usually an appetizer but who says they have to be? Now this recipe calls for scallions and bean sprouts. I was out of both of them so I left them out in this batch. Still came out awesome! The best part of this recipe is that they are baked, not fried! Saves a ton of calories (each roll is about 100 calories) and they still come out crispy and yummy! 

I ended up using the whole package in two days so I have to restock my supply of large wrappers. Remember you can find them in the produce department in the Asian section. Even Walmart’s produce section has them! They are so easy to make and you can substitute anything you want in them. Not a fan of shrimp? Use chopped cooked chicken or chopped cooked pork. These are great for getting rid of leftovers in the refrigerator! Just make them into an egg roll!

I doubled the original recipe (it was an accident actually so I made it work) therefore, this makes a lot of filling. I got about 20 egg rolls out of it. No leftovers!

INGREDIENTS:

1 bag coleslaw mix (12-16 oz.)

8 oz. cooked and chopped shrimp

1 can sliced water chestnuts, drained and chopped

½ cup bean sprouts, chopped

4 scallions, chopped (green and white parts)

2 stalks celery, thinly sliced widthwise

3-4 tablespoons reduced-sodium or lite soy sauce

2 teaspoons crushed garlic (I used 4 cloves)

½ teaspoon ground ginger

¼ teaspoon salt

Several dashes black pepper

sesame seeds, optional

20 large square egg roll/wonton wrappers

Sauces for dipping

DIRECTIONS:

  1. Preheat oven to 375ºF.
  2. Put slaw mix into a large microwave-safe bowl with 4 tablespoons of water. Cover and microwave on HIGH for 2 minutes. Drain any excess water. Add the rest of the ingredients (except for the wrappers of course). Mix well and set aside. You can set it in the fridge to marinate for about 20 minutes for a better flavor.
  3. Using a large baking sheet spray lightly with nonstick cooking spray. Set aside.
  4. Using a clean, dry surface place a wonton wrapper. Evenly distribute about ½ cup of the mixture onto the wrapper, just below center, in a row.
  5. Moisten all four edges of the wrapper by dabbing your fingers in water and running them around the edges smoothly. This will help the wrappers stick better.
  6. Fold the sides of the wrapper about 3/4 inch towards the center. This keeps the mixture from falling out of the sides. Next, roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge with another dab of water. Go slow at first till you get the hang of it. It’s actually pretty easy.
  7. Carefully transfer to prepared baking sheet. Repeat until you have made enough rolls. Keep the surface you are working on, dry and clean.
  8. Spray the tops of the egg rolls with nonstick cooking spray. Sprinkle with sesame seeds if you wish.
  9. Bake in the oven for 25-30 minutes, until golden brown. I baked for 30 minutes. Allow to cool slightly and serve!

Be very careful as they will be extremely HOT! We cut them in half to let steam out before eating. I also made my own sauce using Mikoto ginger dressing and some soy sauce. Delish! Enjoy!

Seafood & Cream Cheese Wontons

I have eaten many wontons in my life. But I have never made them myself. Well after I saw the recipe on Budget Bytes for Lobster & Cream Cheese Wontons I thought I should give it a try! How hard could it be! HA! It actually wasn’t that hard. The hard part was getting the hang of the wontons! First I put too much filling and it oozed out all over. What a mess. Then I put too little filling. And finally I think I got it right. Though my husband said it needed more filling. Next time I will improve. Promise! I found the wonton wrappers in the produce department near the organic stuff. They only had one size so that’s what I got. I also used light cream cheese, as usual. I have to say even though they were weird shapes, they did come out pretty tasty! I served them to my neighbors at the monthly “Girls Happy Hour” we have. They were a hit. The leftovers were gone that night when my husband got home. I served them with a teryiaki sauce for dipping. These little guys are so tasty and they are only lightly pan-fried to crisp and brown them a little bit. No deep-frying involved! And of course I added garlic to the recipe as well as some ginger.

INGREDIENTS:

8 ounces light cream cheese, softened

8 ounces Imitation crab or lobster meat (of use the real stuff if you can afford it!)

1 large egg

2-3 scallions, chopped

1 package wonton wrappers

½ teaspoon Sriracha Hot Sauce (In the asian food section)

1 teaspoon garlic powder

½ teaspoon ginger

Cooking Spray

DIRECTIONS:

1. In a large bowl combine the cream cheese, green onion, egg, Sriracha sauce, garlic and ginger. When it’s mixed well add the crabmeat breaking up the chunks as you mix them in.

2. Working on a pastry board or cutting board work in groups of about 6 wontons at a time. Have a small bowl of water to help seal the edges of the wrappers. Place about 1 teaspoon of the filling in the center of each wonton square. Using your fingers, wet the wrapper all along the edges on all 4 sides. Fold the wrapper over diagonally to form a triangle and pinch the edges to seal. Using more water if needed. Try to get as much air out of the center as possible and fold over the corners to wrap. If this doesn’t work, just fold or crimp the edges to seal as best you can. The shape doesn’t matter.

3. Bring a large pot of water to a boil. Working in groups of 8-10 wontons, drop them into the boiling water and remove once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack or large platter to drain. The wontons will look nice and transparent. Don’t put them on paper towels. They will stick to them if you do!

4. When you have all the wontons boiled and drained, heat a large non-stick skillet that has been sprayed with cooking spray, over medium-high heat. When the skillet is nice and hot, place about 8-10 wontons (depends on how many you can fit without overcrowding)in at a time. Cook on each side until they are golden brown, crispy and blistering a little in some spots. If you need more spray in the pan use as you go along. I had to add several times. This will crisp up the wontons nicely.

5. Serve warm with your choice of dipping sauce. Teriyaki sauce, soy sauce, ponzu sauce all work nice. Even have some hot chinese mustard or extra Sriracha sauce if you want! I also had leftover filling so I added some chopped celery and we made a spread for crackers with it! Delicious!

Makes about 32 wontons.

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