Ginger and Shrimp Filled Wonton Rolls

Title:
Ginger and Shrimp Filled Wonton Rolls

Yield:
25 Servings

Categories:
Appetizers,
Shrimp,
Chinese




Ingredients:





     6 oz Frozen peeled cooked shrimp


   1/2 c  Carrot; shredded


     2 tb Green onion; thinly sliced


     1 ts Fresh ginger; grated


     2 ts Cooking oil


     2 tb Hoisin sauce


    25    Wonton wrappers


          Cooking oil for deep frying






 1. Thaw the shrimp and chop.


 


 2. Cook shrimp, carrot, green onion and ginger in 2 teaspoons oil for about


       3    minutes or until tender.


 


 3. Remove from heat and stir in Hoisin Sauce.


 


 4. Spoon 1 slightly rounded teaspoon of the filling onto a wonton wrapper


 just off center (near one point). Fold the side points over the filling


 forming an envelope shape. Roll towards the remaining point. Moisten the


 top flap, and press firmly to seal. Repeat with all the remaining wrappers.


 


 5. Heat 1 1/2 - 2 inches of cooking oil in a large saucepan to 365 degrees.


 Fry rolls, a few at a time about 1 minute or until golden turning once.


 Drain on paper towels.


 


 6. Serve warm with sweet and sour sauce.


 


 Recipe by: BHG - Holiday Appetizers 1997


 


 Posted to recipelu-digest Volume 01 Number 317 by RecipeLu


 
on Nov 27, 1997