Crispy Prawn Wontons

Sometimes I get these cravings which mean I can’t wait to go to the supermarket to go and get supplies and I NEED to satisfy them asap. These crispy prawn wontons use spring roll wrappers, which I usually always have in the freezer.

Some of my readers emailed me when I made the chicken dumplings recipe and asked for an easier way to wrap these, maybe with something that most people have in their freezer. That gives a light and crunchy outside but still keeps the filling juicy and delicious. I immediately thought of spring rolls.

I had some forgotten spring roll wrappers from my apple pie egg rolls recipe sitting in the freezer waiting for a project like this. Yes, it was perfect timing.

Preparation Time 30 minutes

Cook Time 15 minutes

Yields 32 wontons

Ingredients

500 grams shrimp- shelled and deveined

1/2 cup green onions- chopped

1 teaspoon garlic- minced

1 tablespoon ginger- minced

1 tablespoon soy sauce

2 teaspoon sesame oil

1/4 teaspoon salt and white pepper- each

1 tablespoon oyster sauce

1 egg white

8 spring roll wrappers- cut into quarters, in squares

1 egg whisked with 2 teaspoons water

The dipping sauce I use with these wontons is here !

Instructions

1. Combine the shrimp, onions, garlic, ginger, soy sauce, sesame oil, salt, pepper, oyster sauce and the egg white in the food processor. Blend until smooth. Chill mixture for an hour.

2. Cut the spring roll wrappers in quarters. They should be around 2 inch squares.

3. Place 1 heaped teaspoons of the mixture into the middle of the square. Brush 2 edges with egg wash and fold diagonally. Brush one corner with egg wash and bring together the corners to fold over each other. Continue with the rest of the mixture.

4. At this point if you wish to use them later, freeze them in an airtight container and freeze for up to 3 months.

5. To fry these wontons, heat 1 inch of oil in a pan. Place 7-8 of the wontons in the oil and fry them for 3-4 minutes each side until golden and crispy.

6. Remove them from the oil and blot them onto kitchen towel to remove the excess oil.

7. Serve with the dipping sauce.