Asparagus Won Tons
Submitted by amy5681
Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThese little fried parcels are the kind of appetizer that vanishes from the plate before you can set down the serving dish.
Chopped asparagus and crunchy water chestnuts get mixed with spring vegetable soup mix for instant seasoning, then folded into won ton wrappers and fried until golden and shatteringly crisp.
They’re ready in about 25 minutes and they go fast, so you might want to double the batch.
A little dish of soy sauce on the side is all the dipping you need.
Kitchen Tips
- Seal the won ton edges tightly with a dab of water; if they open during frying, the filling falls out
- Keep the oil at a steady 360 degrees for the crispiest results; too cool and they’ll absorb oil, too hot and they’ll burn before cooking through
- Drain on paper towels or a wire rack immediately after frying to keep them crisp
Ingredients
Directions
In an uncovered electric skillet, heat ¾ inch of oil to 360 degrees.
Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts.
Place 2 teaspoons of the mixture on the center of each Won Ton wrapper.
Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal.
Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well.
Fry in hot oil until golden brown; drain.
Serve, if desired, with soy sauce.
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