Asian Shrimp Wonton Stacks

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.

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