Fried Wontons (or egg rolls)

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

1. Mix chicken celery, onion, chilies, and chili sauce together.
2. Beat egg.  Wet 2 edges or wonton with egg. (This isn’t necessary with the egg roll version)
3. Place 1 tsp of filling mixture in the wonton. (If doing the egg roll version fill with 2 Tbsp. of filling)
4. 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)
5. Fry both sides in hot oil until golden crisp.  Drain on paper towel.
6. Serve with sweet and sour sauce.

This recipe was tested with Azumaya large square wraps.

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