Wonton squares – not just for making wontons anymore.
Egg rolls. UNrolled. And in pretty little stacks. These little stacks are a unique way of making egg rolls – with less fat and less hassle than making old school eggrolls. They are just plain FUN to make.
And there are so many possibilities coming up for festive foods: You could make these for upcoming Game Day treats. You could make these for Chinese New Year on February 2. You could make them for Valentine’s Day. I made them to take a walk down memory lane with my sweetie. And just because he deserves them.
You see, there are at least two things I love about Chinese restaurants: egg rolls and fortune cookies. 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: 37 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 for us. We love being reminded that we are “doomed” to be happy!
I decided Jim deserved some egg rolls today. But simpler. And prettier.
I used the Nasoya brand and I love them – they never stick together and bake up golden and crispy and light. Baking instead of deep frying saves calories, fat and increases the crunch factor of wonton squares. I baked the wonton squares after brushing them lightly with just a touch of oil until they were brown and crunchy.Then, I just made shrimp eggroll filling and layered it all in cute little stacks. Cinchy!
Here’s to you, Jim. I’m so glad we have eternity together. One lifetime is not nearly enough.
— posted by Donna
- 8 ounces uncooked shrimp, peeled, deveined and chopped
- 12 ounce package of Nasoya wonton wraps (3¼ inch squares)
- 3 tablespoons vegetable oil, divided
- ½ red bell pepper, julienned
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 4 green onions, thinly sliced
- 2 cups thinly sliced savoy cabbage
- ½ cup chicken or vegetable stock
- ¼ cup ponzu sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Preheat oven to 350 degrees.
- Place shrimp in a small bowl and cover with water. Stir in 1 teaspoon of salt. Let sit on counter top for at least 10 minutes.
- Brush wonton squares lightly with a little 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 oil for 2 minutes. Add in the garlic and ginger. Add green onions and cabbage and saute another 2 to 3 minutes, until all vegetables are softened.
- Stir together stock, soy sauce, vinegar, 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 baked wonton squares with the skillet mixture in three layers per serving.
Other food bloggers creations using wonton wraps: