Vegetable Fried Wontons
Details
- Servings: 16
- Dairy-Free: True
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Cuisine
- Chinese
- Asian
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 scallion, minced
- ¼ cup minced jicama
- ¼ cup minced carrot
- ¼ cup minced celery
- 2 teaspoons minced ginger
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon honey
- 1 teaspoon rice wine
- 2 tablespoons chicken broth
- 16-20 wonton wrappers
- canola oil, for frying
- pinch of cinnamon
- sweet and sour sauce, for serving
Instructions
Place the scallions, jicama, carrot, celery, ginger, and garlic in a medium-sized bowl.
In a small bowl, whisk soy sauce, oyster sauce, honey, rice wine, and chicken broth.
Pour the liquids over the vegetables.
Let the mixture sit for at least 30 minutes.
Take a wonton wrapper and place in the palm of your hand.
Place tablespoon of the mixture in the middle.
Place canola oil in small pot and heat to 325-350 degrees.
Fry 4-5 wontons at a time until golden brown, about 5-8 minutes.
Place on paper towels and then fry another batch.
Sprinkle cinnamon on the wontons, and then serve with sweet and sour sauce.
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