Egg Roll Stir Fry With Crispy Wonton Strips Food

CHINESE CRISPY NOODLES

Steps:

• If using fresh egg noodles, there is no need to do anything to prep them, as they will be easy to snap into snackable pieces after frying. If using egg roll or wonton wrappers, cut them into 1x4 inch (2.5x10 cm) strips.
• In a wok or deep medium pot where the oil will only come up about half the height of the pot, heat the oil to 375-400°F (190-204°C). Use a deep fry thermometer/candy thermometer to maintain temperature.
• Take a small handful of the noodles, and carefully drop them into the oil. As soon as they hit the oil, use a pair of wooden or bamboo chopsticks to break them up and prevent them from sticking together as they fry and expand.
• Fry for 20-30 seconds. Using your chopsticks or a slotted spoon, carefully flip the noodles and fry for another 20 seconds, or until evenly golden brown.
• Drain the fried noodles of excess oil, and transfer them to a plate or sheet pan lined with paper towels to cool. Sprinkle salt over the noodles to taste. Repeat until you've fried all of your noodles.

EGG ROLL IN A BOWL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
• Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
• Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
• Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
• Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
• Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

EGG ROLLS

Steps:

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
• Combine all ingredients in a bowl.
• Wine Suggestion: Beringer White Zinfandel

EGG ROLL STIR FRY WITH CRISPY WONTON STRIPS

Steps:

• Bring a large pot of water to a boil. Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly.
• Cook the shrimp in a large skillet/ wok and set aside.
• Heat the sesame oil over medium heat and add the onion and celery. Cook until the veggies have softened. Stir in the garlic and ginger; cook 1 minute or until fragment.
• Add in the cabbage mixture and stir to combine. Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp.
• Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray. Bake until crispy.
• Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce. Serve immediately.

FRIED WONTON STRIPS

Steps:

• Cut wonton wrappers into strips about 1/2-inch by 3 inches long. NOTE: egg roll wrappers can be used, but cut them in half first before cutting the strips.
• NOTE: canola oil, vegetable oil, or corn oil can be used if desired. Peanut oil is recommended due to the high flash point (since you will probably dribble some oil as you scoop out the fried wontons).
• Heat 1 inch of oil in a deep pan on medium-high to 360 degrees. If you don't have a thermometer, try dropping a single strip in to see if it crisps up quickly. If it does, then it's hot enough.
• NOTE: the strips cook very quickly. If the oil is hot enough, they will be done in as soon as 15 seconds, so don't walk away!
• Fry the strips in batches, spreading them out so they don't stick. Flip them over with a slotted spoon if both sides aren't browning evenly. Remove when they turn golden brown.
• Drain on paper towel-lined plate.
• Sprinkle with salt if desired. This is absolutely NOT a traditional way to prepare the wonton strips, but it's tasty.