More Great Recipes: Asian

EGG ROLL OR WONTON SKINS AND FILLING


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Serves | Prep Time | Cook Time

Ingredients

Egg Roll or Wonton Skins
2 cups flour
2 lightly beaten eggs
1 tsp. salt
1/4 cup water
1 tsp. oil
Filling
1 can well drained bean sprouts
1/4 cup finely chopped celery
2 tbsp. finely chopped onion
1/2 lb. minced raw pork, veal, beef or shrimp
1 tsp. soya sauce
1/2 tsp. grd. ginger
1 tsp. salt
dash of pepper
2 minced garlic cloves


Egg Roll or Wonton Skins


Mix well together. Cover with plastic wrap and let sit for about 20 minutes. Roll paper thin and cut in squares of either 2 x 2” or 4 x 4”.


Filling


Shred or cut bean sprouts with a sharp knife. Combine vegetables in a deep bowl with salt and let stand for 15 minutes. Drain off excess moisture. Add other ingredients and mix well.


Egg Rolls


Place 2 tbsp. of filling on skin. Brush edges of skin lightly with beaten egg, fold and press down firmly. Leave a dampened towel or cloth over dough before and after. Let sit for 5 minutes after folding, deep fry at 375 degrees.


Wontons


Place 1 tsp. filling in centre. Brush 2 of the edges of skin with egg. Make into triangles, press firmly on edes. Can be steamed in single layer for 15 minutes or boiled in water or deep fried at 375 degrees for 8 to 10 minutes


Pairs Well With


Notes

If you want to go to the bother of making your own egg rolls or wonton wrappers this is a recipe for them and for filling them

I've not made the wrappers. I buy mine. I have used the filling.
Marlene

Have you made these? I'd like to know how they came out.

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