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Suggest a better descriptionMix in first 7 ingredients in small bowl. Place 1 wonton wrapper on work surface. Spoon 1 scant tablespoon filling in narrow strip across 1 end of wonton, leaving 1/4-inch border on sides. Fold sides in, then rool up as for egg roll, leaving a 1/8-inch border. Brush border with egg wash and press to seal. Repeat with remaining wontons and filling. (Can be prepared 8 hours ahead. Arrange in single layer on plastic-lined baking sheet. Cover and refrigerate). Heat 1/4 cup oil in large skillet over medium-high heat until hot. Add 6 filled wontons and fry until a deep golden brown, turning once, about 1 minute per side. Using tongs, transfer to paper towels and drain. Repeat with remaining wontons in 3 more batches, adding more oil to skillet as necessary. Serve hot. Recipe By : Bon Appetit May 1995, pg. 185/RobieLynn From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 4 | ||
Calories from Fat: 2 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 3.1mg | 0 % | |
Potassium 13.9mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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