Ginger and shrimp filled wonton rolls
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Frozen peeled cooked shrimp |
| ½ | cup | Carrot; shredded |
| 2 | tablespoons | Green onion; thinly sliced |
| 1 | teaspoon | Fresh ginger; grated |
| 2 | teaspoons | Cooking oil |
| 2 | tablespoons | Hoisin sauce |
| 25 | Wonton wrappers | |
| Cooking oil for deep frying | ||
| 3 | minutes or until tender. | |
Directions
1. Thaw the shrimp and chop.
2. Cook shrimp, carrot, green onion and ginger in 2 teaspoons oil for about 3. Remove from heat and stir in Hoisin Sauce.
4. Spoon 1 slightly rounded teaspoon of the filling onto a wonton wrapper just off center (near one point). Fold the side points over the filling forming an envelope shape. Roll towards the remaining point. Moisten the top flap, and press firmly to seal. Repeat with all the remaining wrappers.
5. Heat 1½ - 2 inches of cooking oil in a large saucepan to 365 degrees.
Fry rolls, a few at a time about 1 minute or until golden turning once.
Drain on paper towels.
6. Serve warm with sweet and sour sauce.
Recipe by: BHG - Holiday Appetizers 1997 Posted to recipelu-digest Volume 01 Number 317 by RecipeLu <recipelu@...> on Nov 27, 1997