Asian Shrimp Wonton Stacks Recipe. Egg rolls UNrolled.
January 21, 2013 in Appetizers
Egg rolls. UNrolled. And in pretty little stacks.
I love two things about Chinese restaurants: egg rolls and fortune cookies. You see, I have had many fortune cookie prophesies fulfilled in my life. No, really. My favorite was right after I was engaged to my sweetheart in 1976. We went to a Chinese restaurant to celebrate and my fortune proclaimed: “You are doomed to be happy in wedlock.” I still have that little strip tucked away in a scrapbook. And that prophesy has been exactly right so far: 35 years of wedded bliss and counting. My marriage is the best thing about my life. By far. Nothing else even comes close. Jim makes me laugh every single day. And think. And weep. And be a better person. I still perk up every single time he walks into the room.
So, just between us, Chinese food is always a special unstated celebration food. We love being reminded that we are “doomed.”
I decided Jim deserved some egg rolls today. But simpler. And prettier.
I baked the wonton squares after brushing them lightly with oil until they were brown and crunchy.Then, I just made shrimp eggroll filling and layered it all in cute little stacks.
Here’s to you, Jim. I’m so glad we have eternity together. One lifetime is not nearly enough.
ASIAN SHRIMP WONTON STACKS RECIPE
12 wonton wrappers (3 1/4 inch squares)
3 tablespoons vegetable oil, divided
1/2 red bell pepper, julienned
4 green onions, thinly sliced
2 cups thinly sliced savoy cabbage
1/2 cup chicken or vegetable stock
1/4 cup reduced sodium soy sauce
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon cornstarch
8 ounces uncooked shrimp, peeled, deveined and chopped
Preheat oven to 350 degrees.
Brush wonton squares lightly with 1 tablespoon of oil on both sides. Place on a wire rack on a baking sheet and bake 8 to 10 minutes, until golden brown.
In a large skillet, saute bell pepper in 1 tablespoon of oil for 2 minutes. Add green onions and cabbage and saute another 2 to 3 minutes, until all vegetables are softened.
Stir together stock, soy sauce, vinegar, garlic, ginger, sugar and cornstarch. Pour into skillet, and cook for a minute or two, until thickened. Empty skillet.
Add shrimp and remaining 1 tablespoon of oil to skillet. Saute shrimp for a few minutes, until opaque. Stir into vegetables.
Layer the cooked wonton stacks with the skillet mixture in three layers per serving.
Other inventive twists on egg rolls: