ideas for wonton wrappers?

Question

do you have any recipes/ideas for uses of wonton wrappers besides wontons/eggrols/lumpia,etc? I'm thinking Italian, or Mexican, or any other cuisine....let me know! I wanna have fun!

Answer 1

We use them to make "mini" meals.

If you have a mini muffin pan, spray the pan, then push one wonton square into each one. It won't stay down, but will a little bit so you can put the filling in.

Filling possibilities are endless. However you mentioned Mexican, so you could make it like a mini taco salad. Have a mixture of taco meat or shredded chicken, veggies, cheese, etc. ready.

Place a spoonfull of the mixture into each wonton wrapper and bake. Wonton wrappers are not folded or sealed. Leave them open. Since you just need to heat everything, it doesn't take long.

Also tastes great with a bit of scrambled eggs, sausage pieces, salsa, and cheese!

Enjoy!

Answer 2

Shrimp on Wonton Cracker

3 packages wonton skins
2 tablespoons sesame oil
salt to taste

SLAW:
1/2 pound snow peas
1/2 pound radishes
1/2 pound carrots
3 tablespoons black sesame seeds
1/4 cup fresh mint leaves
3 tablespoons fresh grated ginger

MARINADE:
1/2 cup orange juice
1/2 cup rice vinegar
2 teaspoons fresh grated ginger
2 teaspoons black sesame seeds
1 tablespoon fresh mint leaves
1/4 cup peanut oil
2 tablespoons sesame oil

60 large peeled shrimp, cooked (3 lbs.)

Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season to taste with salt. Bake at 350ºF until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.

Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process.

Julienne the snow peas, radishes and carrots, place them in a large bowl. Add sesame seeds, mint and ginger.

Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.

Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.

To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.

Yield: 5 Dozen - Serves 30 (2 per person)

Answer 3

We use them for ravioli. Find your favorite filling recipe (we use www.foodtv.com or www.allrecipes.com) & use the wonton wrappers instead of making or buying fresh pasta dough. It's quick, you can spend a day making 3-4 fillings & filling the wrappers, then freeze them for use whenever you're in the mood for fresh ravioli.

Answer 4

trim asparagus to about 3 inches in length and lightly blanch in salted water. roll in the won ton wrapper and seal with water/butter. deep fry or bake at 350 until golden brown.

Answer 5

Mozzarella stix!

I used to make these in a restaurant and they are too simple!

Cut your cheese into stix small enough to wrap like a gift. Make sure they are sealed, and fry them. This is a basic idea for a myriad of options!

Answer 6

Crab rangoon, or as Jellybean said, tortellini/ravioli. Total time saver.

Answer 7

Chocolate Spring Rolls on Blood Orange Supremes

East meets west in this playful dessert. An extra-crisp spring roll wrapper envelops a warm and soft chocolate-hazelnut filling.

Ingredients
1 cup 2% milk
zest of 1 orange
1/4 teaspoon ground cinnamon
3 large egg yolks
2.1 ounces granulated sugar
.9 ounces custard powder
1.2 ounces icing sugar
1.2 ounces roasted hazelnuts, finely ground
1.2 ounces 70% cocoa chocolate, melted
6 eight-inch square spring roll wrappers
1 large egg, beaten, for egg wash
2 cups oil for deep-frying
18 blood orange segements, for serving, optional
12 large mint leaves, fried, for serving, optional

Method
Bring milk to a boil in a saucepan. Add zest and cinnamon. Remove from heat, cover tightly with plastic wrap to create a natural vacuum; allow flavors to infuse for at least 15 minutes.

In a bowl, combine egg yolks, granulated sugar, and custard powder; whisk lightly until sugar is dissolved. Strain milk over the egg mixture. Discard the zest.

Cook the mixture over high heat until it forms bubbles and thickens, stirring constantly with a wire whisk to prevent scorching. Remove from heat and pur into a food processor. Add icing sugar, hazelnuts and chocolate. Mix until throughly combined. Transfer to a clean, shallow, container and cover immediately with plastic wrap pressed right against the mixture. Using the sharp point of a knife, puncture about 6 holes to allow steam to escape. Cool for at least 1 hour, then refrigerate.

Cut each spring roll wrapper in half across and brush one side of each piece completely with the egg wash. Pipe or spoon a bead of cool chocolate filling onto the wrapper, about 1-inch from the bottom and each side. Fold the bottom and side edges over filling. Brush the newly exposed dough with egg wash. Roll the wrapper into a tight cylinder. Repeat until all wrappers and filling are used up. Freeze for 2 hours, or up to 4 weeks [store in an airtight container for longer periods].

To bake, preheat the oven to 300°. Heat a deep fryer to 350°. Drop frozen spring rolls into hot oil and fry until golden brown. Remove from oil with a slotted spoon and lay them on a wire rack over a baking sheet. Place in the oven for 5 minutes or until hot in the center. Keep warm until serving time.

For each serving, lay three supremes of blood orange down the center of a dish. Lay the spring roll on top parallel to the line created by the supremes. Top the spring roll with a french-fried mint leaf.

NOTE: You could put the fresh mint under the final fold of the spring roll wrapper. When you deep fry the spring roll, the mint leaf will reveal itself underneath.

A nice bead of fruit sauce on the plate would be nice. Maybe a nice orange cream anglaise, or simply melt orange marmalade and spoon it around the plate.

Answer 8

fill with canned fruit pie filling and deep fry