Asparagus Won Tons
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | envelope |
soup, vegetable, mix
|
* |
| 1 | cup |
asparagus
finely chopped |
|
| ¼ | cup |
water chestnuts
finely chopped |
*
|
| 20 | each |
wonton wrappers
three inches square |
*
|
| 1 | x |
soy sauce, tamari
(optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | envelope |
soup, vegetable, mix
|
* |
| 237 | ml |
asparagus
finely chopped |
|
| 59 | ml |
water chestnuts
finely chopped |
*
|
| 2E+1 | each |
wonton wrappers
three inches square |
*
|
| 1 | x |
soy sauce, tamari
(optional) |
*
|
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.
