i was poking around at the grocery store and got to looking at the egg roll wraps. unfortunately they contain egg, but right next to them were wonton wrappers which didn’t.
this got me thinking of all the tiny possibilities i could create with these: garden rolls, pot stickers, or even just cutting the wrappers into strips and frying them into crisps for a salad or stir fry. but i decided to start off simply with some fake chicken and mushroom filled wontons.
declared tasty even by picky eaters.
filling
1/2 c finely chopped fake meat (i like morning star’s meal starters chik’n strips)
1/2 c finely chopped mushrooms
3 cloves minced garlic
1/3 c apple cider vinegar
1 tbsp nutritional yeast
~2 c peanut oil
in a small frying pan bring the vinegar to a simmer on medium heat and mix in the nutritional yeast, fake meat, mushrooms and garlic to cook for about 5 minutes, or just until the mushrooms and fake meat begin to soften. set aside and let cool for at least 10 minutes.
when cool, spoon 1 tbsp of the filling into the center of the wonton wrapper.
pinch together the opposing sides of the wrapper so the edges are flat and corners square. seal with the smallest dab of water on your fingertips.
do the same thing to the other sides so the corners of the wrapper are pointing out.
then push those the pointed corners in the same direction so it looks like a pinwheel. pinch the whole thing to a point in the middle to keep it all together.
now all that’s left is to drop these little treats in some peanut oil in a sauce pan over medium heat. about 2 cups worked for me, just high enough to cover the wontons so i don’t have to flip them while they’re cooking. after 2-3 minutes as they started to brown i tong them onto a plate covered with a paper towel to soak up excess oil.
i served them on a bed of shredded lettuce with a sweet chili dipping sauce. they would also be good with soy sauce, sweet and sour sauce, or just by themselves.
yields 10 wontons
