We had our monthly Bunko get together and our host chose Around the World as the theme. I decided to represent China and make Crispy Wontons. I had made a Southwestern version that I found on Picky Palate a month or so ago. It was wonderful and I had some ideas on how to change the ingredients and make it with an Asian flair.
I was running late on time to get them prepared and then off to Bunko, so no pictures this time. But, between the wontons I gave my boys before I left and the few left from Bunko they seem to be a hit! My Youngest declared "these are way yummy, dude!".
I didn't measure everything, but here's a basic recipe of how I made them. I think you could also use the mixture to make egg rolls rather than wontons and they would turn out equally delicious!
1 package Broccoli Slaw
9 oz. chunk chicken (the canned stuff - I used Swanson)
1/4 cup low-sodium soy sauce
2-3 tablespoons sesame oil
2 tablespoons teriyaki sauce
3 tablespoons honey
Mix all ingredients together, I let them marinate together overnight.
Place about 1 teaspoon or so of the slaw mixture in the middle of the wonton wrapper. Then moisten the edges with water using your finger tip. Seal the wrapper into a triangle shape or if you are really good at shaping, create a fancy little "purse".
In an oven preheated to 400 degrees, place the wontons on a baking sheet sprayed with cooking spray. Cook for about 10 minutes or until lightly browned.
Serve with sweet and sour sauce.