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Jalapeno Rangoons
- 3 ounces chopped fresh jalapeno peppers
- 8 ounces cream cheese, at room temperature
- Small onion, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon soy sauce
- 3 dozen wonton wrappers
- 1 egg yolk
- Oil for deep frying
- Chinese mustard, sweet and sour, or plum sauce
Combine jalapenos, cream cheese, onion, garlic powder, and soy
sauce. Place one heaping teaspoon of mixture in the center of each
wonton. Use egg yolk to moisten the edges of the wonton wrappers,
fold together, and pinch to seal.
Heat the oil in a frying pan to 375 degrees Fahrenheit. Fry five
or six rangoons at a time, for about 3 minutes each batch, til
golden. Drain on paper towels, and serve while hot with sauce for dipping.
Serves: 12
Preparation time: 45 min (can be frozen before frying)
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