FRIED WONTON STRIPS
Takeout Fakeout! These crispy fried wonton strips are an easy way to bring a taste of your favorite Chinese-American restaurants home.
Provided by Amanda Biddle
Categories Snack
Time 40m
Number Of Ingredients 3
Steps:
- Pour about 1-1/2 to 2 inches of oil into a deep, heavy-bottomed pot. Heat to 360 degrees F, clipping a candy thermometer to the side of the pot to regulate the temperature.
- While the oil is heating, cut as many wonton wrappers as you would like to serve into 3/4-inch wide strips. Keep wontons covered with a towel while you finish heating the oil.
- Line a baking sheet or cooling rack with a double layer of paper towels. Set aside.
- When the oil reaches temperature, carefully add a handful of wonton strips to the pot. They will immediately puff up. Fry for 1-2 minutes, using a spider strainer or slotted spoon to move them around in the pot. When they're golden brown on all sides, drain them with the spider or slotted spoon and transfer them to the paper towel-lined baking sheet to cool.
- Let the oil return to 360 degrees F between each batch of wonton strips. (The temperature will drop about 10 degrees to 350 when the wontons are added.)
- Serve crispy wonton strips with duck sauce and/or Chinese mustard for dipping. Or, enjoy them with your favorite soups and salads.
Nutrition Facts : Calories 258 kcal, Carbohydrate 32 g, Protein 5 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 324 mg, Fiber 1 g, ServingSize 1 serving
FRIED WONTON STRIPS
Make and share this Fried Wonton Strips recipe from Food.com.
Provided by Late Night Gourmet
Categories Asian
Time 15m
Yield 5 serving(s)
Number Of Ingredients 2
Steps:
- Cut wonton wrappers into strips about 1/2-inch by 3 inches long. NOTE: egg roll wrappers can be used, but cut them in half first before cutting the strips.
- NOTE: canola oil, vegetable oil, or corn oil can be used if desired. Peanut oil is recommended due to the high flash point (since you will probably dribble some oil as you scoop out the fried wontons).
- Heat 1 inch of oil in a deep pan on medium-high to 360 degrees. If you don't have a thermometer, try dropping a single strip in to see if it crisps up quickly. If it does, then it's hot enough.
- NOTE: the strips cook very quickly. If the oil is hot enough, they will be done in as soon as 15 seconds, so don't walk away!
- Fry the strips in batches, spreading them out so they don't stick. Flip them over with a slotted spoon if both sides aren't browning evenly. Remove when they turn golden brown.
- Drain on paper towel-lined plate.
- Sprinkle with salt if desired. This is absolutely NOT a traditional way to prepare the wonton strips, but it's tasty.
Nutrition Facts : Calories 146.8, Fat 11.6, SaturatedFat 2, Cholesterol 1.4, Sodium 91.5, Carbohydrate 9.3, Fiber 0.3, Protein 1.6
HAWAIIAN FRIED WON TONS
This recipe has been a hit at EVERY party and it's so easy to make! I'm not sure how I got the recipe but it's ono (means 'delicious' in Hawaiian)!! I've received so many requests for the recipe, I've decided to add it. Even people who don't like Spam, love it!! I've gotten wonderful recipes from you all it's about time to share the goodies! Aloha and enjoy!!
Provided by ROZEWSKI
Categories Appetizers and Snacks Meat and Poultry Pork
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
- On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
- Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!
Nutrition Facts : Calories 330.2 calories, Carbohydrate 26.9 g, Cholesterol 82.8 mg, Fat 20.1 g, Fiber 1.4 g, Protein 10.5 g, SaturatedFat 5 g, Sodium 724.4 mg, Sugar 0.7 g
CRISPY WONTON CHICKEN SALAD
This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.
Provided by Eric Kim
Categories salads and dressings, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
- Prepare the salad: Add the chicken to the dressing and toss.
- To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
- Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
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