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Recipes Using Wontons


Gold Post Medal for All Time! 846 Posts
January 28, 2010

Green Pepper Wonton PoppersI tried these yesterday and they are great!

Ingredients:

Directions:

Whisk the butter, hot pepper sauce, and vinegar together in a bowl until smooth. Stir in the shredded chicken, and let stand 15 minutes.

Lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the wonton wrappers with egg white, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.

Heat the oil in a saucepan over medium-high heat to 375 degrees. Cook the wontons 4 to 5 at a time in the hot oil and deep fry until golden brown, about 2 minutes. Flip as necessary for even browning.

Remove the wontons from the oil and drain on a cloth or paper towel.

Serve with Blue Cheese Dressing

Source: I checked out a few recipes for this one and ultimately chose one from Allrecipes :-)

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By Deeli from Richland, WA

 
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Gold Post Medal for All Time! 555 Posts
August 20, 2012

Our garden grew lots of green peppers this year so I decided to use some store bought won tons pastries to make us a yummy Popper treat. Easy and so delish! The sweet chili sauce really tops it off well!

Green Pepper Wonton Poppers

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April 19, 2011

My 2 year old grandson LOVES fried mozzarella sticks at various fast food places, which are breaded and cooked in oil in a deep fryer. I thought I would try wrapping the cheese sticks in the egg roll skins and I fried them in a little olive oil in a cast iron pan.

 
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Cynthia Smith
May 8, 2006

When you need something that looks like it took a lot of effort to make but you don't have the time, these Chicken Wonton Rolls are just the thing! Try serving with chicken gravy to make a complete meal!

 
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December 5, 2005

Combine cream cheese, crab meat and garlic powder. Drop 1 tsp. of mixture in center of skin. Brush skin edge with beaten egg yolk and press edges to seal...

 
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