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WONTON ROLLS WITH GINGER AND SHRIMP
Makes 25
Can be
made ahead
2 tablespoons cooking oil
6 ounces peeled shrimp,
chopped
1/2 cup shredded carrots
2 teaspoons thinly sliced green onion
1 teaspoon grated ginger
2 teaspoons hoisin sauce
25 wonton
wrappers
cooking oil for deep frying
Sweet and sour sauce (recipe
below)
FILLING:
In a medium skillet, heat oil, and cook shrimp, carrot,
onion, and ginger for 3 minutes or until tender. Remove from heat and add
hoisin sauce.
Spoon 1 rounded teaspoon of the filling onto a wonton wrapper
just off center (near one point). Bring closest point over, covering the
filling.
Fold the side points over the filling, forming an envelop shape.
Roll toward the remaining point. Moisten the top flap, and press firmly to
seal. Repeat with remaining filling and wrappers.
Deep fry in oil at 365
degrees, a few at a time about 1 minute or until golden brown. Drain on paper
towels. Serve warm with sweet and sour sauce.
SWEET AND SOUR SAUCE
3/4 cup water
1/2 cup sugar
1/2 cup cider vinegar
1
tablespoon cornstarch
1 tablespoon soy sauce
1/4 cup water
Bring the water to a boil. Add the sugar and stir until dissolved. Stir
in the vinegar. Blend the cornstarch, soy sauce, and remaining water. Stir into
the boiling liquid to thicken.
Note: The addition of one or several of
the following ingredients is common: cooked green pepper, pineapple chunks,
grated ginger root, chopped tomatoes, chopped pickles, sliced bamboo shoots.
