Egg Roll Stir Fry With Crispy Wonton Strips Recipes
EGG ROLLS
Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
- In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
- Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
- Combine all ingredients in a bowl.
- Wine Suggestion: Beringer White Zinfandel
EGG ROLL STIR FRY WITH CRISPY WONTON STRIPS
A quick and easy way to enjoy egg rolls without all the rolling or deep frying. I like to serve this drizzle with sweet Thai chili sauce. Use an air fryer for extra quick wonton chips.
Provided by Neo_Soul_Cook1111
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly.
- Cook the shrimp in a large skillet/ wok and set aside.
- Heat the sesame oil over medium heat and add the onion and celery. Cook until the veggies have softened. Stir in the garlic and ginger; cook 1 minute or until fragment.
- Add in the cabbage mixture and stir to combine. Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp.
- Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray. Bake until crispy.
- Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce. Serve immediately.
Nutrition Facts : Calories 258.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 145.4, Sodium 1853.6, Carbohydrate 31.4, Fiber 5.5, Sugar 7.5, Protein 22.4
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