RHUBARB WONTONS
This is an Asian twist on rhubarb pie. Sweet and tangy rhubarb is wrapped in a wonton wrapper and fried to make a sweet treat with a nice crunch!
Provided by Sumehra
Categories World Cuisine Recipes Asian
Time 1h
Yield 20
Number Of Ingredients 5
Steps:
- Place the chopped rhubarb into the container of a blender or food processor. Blend until liquefied. Pour into a large bowl and stir in the flour and sugar until smooth.
- Lay a few of the wonton wrappers out at a time on a clean surface. Keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful of the rhubarb mixture into the centers of the wrappers. Dip your finger in the water and brush onto the edges to moisten. Fold the wrapper into a triangle to seal, then moisten the inside of the two corners and press them against the top corner to seal. Repeat with remaining wrappers and filling.
- Heat the oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry as many wontons as you can at one time without crowding. Turn as needed until golden brown on all sides, about 5 minutes per batch. Use a slotted spoon to remove to a paper towel-lined plate. Serve warm.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 25.9 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 92.1 mg, Sugar 12.6 g
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DEON DUKE
[email protected]I made these wontons for dinner last night and they were a hit! My family loved them. The rhubarb filling was the perfect balance of sweet and tart, and the wonton wrappers were crispy and flavorful. I would definitely recommend this recipe.
Maricel Ubana
[email protected]These wontons were delicious! The rhubarb filling was tart and sweet, and the wonton wrappers were crispy and golden brown. I served them with a dipping sauce made of soy sauce, rice vinegar, and sesame oil, and they were absolutely perfect.
Jony Kazi
[email protected]I'm not a fan of rhubarb, but I decided to try these wontons anyway. I was pleasantly surprised! The rhubarb filling was actually quite good, and the wontons were crispy and flavorful. I would definitely recommend this recipe, even to rhubarb skeptic
TAURAI SAMATANGA
[email protected]These wontons were a hit at my party! Everyone loved them, and they were gone in no time. I'll definitely be making them again.
MAHAR RAEES ARAIN
[email protected]I followed the recipe exactly, but my wontons didn't turn out as crispy as I would have liked. I think I might have rolled them too thick.
M Hunjra
[email protected]The wontons were delicious! The rhubarb filling was the perfect balance of tart and sweet, and the wonton wrappers were crispy and flavorful. I would definitely recommend this recipe.
Chinenye Umealakei
[email protected]These wontons were a bit too sweet for my taste, but they were still good. I think I would use less sugar in the filling next time.
Andrew Flores
[email protected]I'm not a big fan of rhubarb, but I thought I'd give these wontons a try. I'm glad I did! The rhubarb filling was surprisingly good, and the wontons were crispy and flavorful. I'll definitely be making these again.
Joni Mia
[email protected]These wontons were easy to make and turned out great! The only thing I would change is to use a little less sugar in the filling. Otherwise, they were perfect.
Mary Boakye
[email protected]I've never tried rhubarb in a wonton before, but I'm so glad I did! The tartness of the rhubarb pairs perfectly with the savory wonton wrapper. I'll definitely be making these again.
alyssa tackett
[email protected]These wontons were a delightful surprise! The rhubarb filling was tart and tangy, and the wonton wrappers were crispy and golden brown. I served them with a dipping sauce made of soy sauce, rice vinegar, and sesame oil, and they were absolutely delic