Chinese Tacos
Yield
50 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
|
|
| ¼ | cup |
onions
minced |
|
| 1 | dash |
white pepper
|
*
|
| ½ | tablespoon |
curry powder
|
|
| 1 | x |
vegetable oil
|
*
|
| ½ | cup |
celery
minced |
|
| 2 | tablespoons |
mushrooms, chinese
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| ¾ | pound |
wonton wrappers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
|
|
| 59 | ml |
onions
minced |
|
| 1 | dash |
white pepper
|
*
|
| 7.5 | ml |
curry powder
|
|
| 1 | x |
vegetable oil
|
*
|
| 118 | ml |
celery
minced |
|
| 3E+1 | ml |
mushrooms, chinese
|
|
| 15 | ml |
soy sauce, light
|
|
| 340.2 | g |
wonton wrappers
|
|
Directions
Mince and soak oriental mushrooms.
Combine pork, celery, onion, mushrooms, white pepper, soy sauce and curry powder and mix well.
Place 1 teaspoon filling just off center of each won ton wrapper.
Fold wrapper over filling, forming rectangle.
Pleat open edges and press to seal.
Fry in deep oil heated to 375℉ (190℃) F until golden brown.
