Today’s recipe is one that I have had ever since I’ve been married. It came from a neighbor from where I grew up. It is definitely a favorite and would be perfect to make once the Supper Bowl rolls around. The filling is easy to make. Now when I went to buy wonton wrappers at the store I couldn’t find the size I needed so I went ahead and purchases the large square wraps used for egg rolls and rolled them just like egg rolls. I have to admit, I kind of like it better rolled up like an egg roll. Plus, I had left over wrappers that I used to create another delicious recipe with that I will share with you tomorrow. I had an “ah ha” moment with those wrappers and am so glad that I did, so make sure to check back tomorrow. It is well worth it.
Fried Wontons (or egg rolls)
- 1 (16 oz) pkg wonton wrapper (or do them egg roll style with large square wraps)
- 2 cups cooked chicken, diced
- 1/2 cup chopped celery
- 1/4 cup chopped green onion
- 1 (4 oz) can diced green chilies
- 2 Tbsp. chili sauce
- 1 egg (if using the egg roll version this isn’t needed)
- sweet and sour sauce
- Mix chicken celery, onion, chilies, and chili sauce together.
- Beat egg. Wet 2 edges or wonton with egg. (This isn’t necessary with the egg roll version)
- Place 1 tsp of filling mixture in the wonton. (If doing the egg roll version fill with 2 Tbsp. of filling)
- Fold wonton over, 2 dry sides meeting 2 sides that have been wet with egg so it looks like a triangle. (With the egg rolll version just follow pkg. directions for folding and sealing)
- Fry both sides in hot oil until golden crisp. Drain on paper towel.
- Serve with sweet and sour sauce.
This recipe was tested with Azumaya large square wraps.