Low Fat Wonton Egg Roll Gyoza Chips With Salsa Food

LOW-FAT (WONTON EGG ROLL GYOZA) CHIPS WITH SALSA

Steps:

• Preheat oven to 425°.
• Spray a cookie sheet with non-stick spray and then lay the wrappers on the sheet.
• Cut square wrappers into triangles and round wrappers into pie shaped wedges.
• Spray the wrappers with a coating of non-stick spray.
• Put the sheet in the oven and bake for about 5-10 minutes.
• Watch VERY carefully as oven times may vary, when the wrappers are lightly browned and crisp remove from the oven.
• Lightly salt or season the "chips" and serve with salsa.
• Very good!

OVEN-BAKED TERIYAKI OR THAI WONTON CHIPS

Steps:

• For the teriyaki chips.
• Set oven to 400 desgrees.
• Line a large baking sheet with parchment paper.
• For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
• Cut the egg roll wrappers into thirds.
• Brush one side with the teriyaki mixture.
• Turn over and brush the mixture on the other side.
• Place on the baking sheet.
• Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
• When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
• For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
• Follow the same instructions as for the teriyaki chips.

MEATBALL LASAGNA

Steps:

• Stir together first 6 ingredients until blended.
• Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
• Set aside.
• Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 baking dish.
• Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap).
• Top with meatballs.
• Spoon 3 cups pasta sauce over meatballs.
• Sprinkle with 3/4 cup mozzarella cheese.
• Arrange 10 wrappers evenly over mozzarella.
• Spread ricotta cheese mixture over wrappers.
• Top with remaining wrappers and pasta sauce.
• Bake at 350F for 1 hour.
• Top with remaining 3/4 cup mozzarella and 1/2 cup Parmesan cheese.
• Bake 10 more minutes.
• Let stand 15 minutes before serving.

SPRING ROLL WRAPPERS

Steps:

• Sift rice flour, flour and salt together twice.
• In a separate bowl, mix the eggs, oil and water.
• Pour this mixture into the dry ingredients to form a batter.
• Mix thoroughly to get all the lumps out.
• Cover and set aside in a cool place for an hour.
• Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
• Pour in a little batter and quickly swirl it around to make a thin pancake.
• You don't have to flip it to cook the other side and it should not brown.
• Remove it from the pan when it looks like it has set.
• Repeat until all batter is used.
• Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
• They freeze well, just remember to separate them with clingfilm between the wrappers.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

CHICKEN WONTON ROLLS

Steps:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
• Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
• Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
• To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.

EGG ROLL WRAPPERS

Steps:

• Beat eggs and water until foamy.
• Beat in the flour gradually and stir in salt to make a thin smooth batter.
• Heat an 8 inch frying pan until hot with a light film of vegetable oil on bottom.
• Pour in about 1/4 cup of the batter and quickly shake the pan to spread the batter out until a thin coating covers bottom of pan.
• Cook until golden on underside, left out very carefully onto a damp paper towel and repeat until all the batter is used.