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Before you roll the wonton, dip your finger in water and run it along the edges of the wrapper, this helps the wonton stay sealed.
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Place your filling mixture in the middle of the wonton.
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Fold the bottom of the wonton up around the filling mixture and tuck the tip under.
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Fold both sides over and seal them with water.
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The roll the wonton up, all nice and tight, sealing the tip with water.
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Southwestern Egg Rolls
Recipe: Leslie Green, The Hungry Housewife
(Makes 14)
1 pound boneless, skinless chicken breasts
Olive oil
4 teaspoons taco seasoning, divided
1 cup fresh corn (read: not canned)
1/2 cup canned black beans, drained and rinsed)
1/2 can can chopped green chiles (feel free to use the whole can, if you'd prefer)
2 Tablespoons red bell pepper chopped (about 1/4 of a red pepper)
8 ounces Monterey Jack cheese
Large sized wonton wrappers (as needed)
Peanut or vegetable oil
1. Season the chicken with 2 teaspoons of taco seasoning. Heat olive oil and a skillet and add the chicken. Cook until no longer pink. Remove and set aside to cool.
2. In the same skillet that you cooked the chicken in, add the corn, black beans and chiles.
Season them with 2 teaspoons of taco seasoning. Cook on medium low for about 5 minutes. Remove from the heat and allow to cool.
3. Finely chop the cooled chicken and stir it into the cooled vegetable mixture. Add the cheese and mix everything together.
4. Take one wonton wrapper and place it in front of you so it looks like a diamond. Dip your finger in water and run it around the edges of the wrapper. Place 1 1/2 tablespoons of mixture in the middle of the wonton. Take the bottom tip and fold it over the mixture and tuck it around the mixture. Fold both side in so it resembles an envelope. Then roll flap around and seal with more water. Store seam side down until ready to fry.
5. Fill a large pot with about 3 inches of oil. Heat it to medium-high heat, about 375 degrees (the oil will drop to 350 once you put the wontons in). Carefully drop 3 or 4 wontons at a time into hot oil seam side down. Fry for about 3-4 minutes or until golden brown.
6. To serve: Cut in each egg roll in half and serve with dipping sauces (below).
Creamy Avocado Dip
Recipe by Leslie Green
1 avocado
5 Tablespoons sour cream
1/8 teaspoon cumin
1/8 teaspoon chili powder
Juice of 1/2 lemon
Salt and pepper to taste
1. Mix everything together until smooth. (I use my mini food processor for this job.)
Spicy Sour Cream Dip
Recipe by Leslie Green
1/2 cup sour cream
1 teaspoon taco seasoning
About 4 shakes of hot sauce (or more, to your taste)
Salt and pepper to taste
1. Mix everything together and pop in the fridge for a few hours prior to serving
Enjoy!
The Hungry Housewife
