The Asian Appetizer Cookbook: Delicious Asian Appetizer Recipes for Every Occasion [2 ed.]

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The Asian Appetizer Cookbook Delicious Asian Appetizer Recipes for Every Occasion

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Table of Contents Spicy Tofu Salad 7 Spicy Red Pepper Cucumbers 10 Salad with Sesame Dressing 11 Korean Cucumber Salad 12 Kimchee Jun 13 Jap Chae 16 Kongnamool 17 Zucchini In Korea 18 Crab Cakes In Korea 19 Corn and Cashew Hummus 22 Toasti 23 Miso 24 Doenjang Chigae 25 Pine Nut Rice Soup 28 Yaki Mandu 29 Okonomiyaki (Variety Pancake) 30 Tofu Mushroom Soup 31 Udon Soup 34 Deviled Eggs Japanese Style 35 Japanese Style Mushrooms 36 Cucumber Salad in Japan 37 Japanese Spinach 38 Tofu and Miso 39

Tofu Soup 40 Chi Tan T'ang 41 Suan La Dofu Tang 44 Easy Wonton Soup 45 Alternative Egg Drop Soup 46 Chicken & Veggies Spring Rolls 47 Banana & Brown Sugar Spring Rolls 48 Shrimp & Veggies Spring Rolls with Dipping Sauce 49 Chicken, Crab & Veggie Spring Rolls 50 Chicken & Bell Pepper Spring Rolls with Caesar Dressing 51 Shrimp & Vermicelli Spring Rolls with Sauces 54 Fruit & Sushi Rice Spring Rolls 55 Veggie & Noodles Spring Rolls with Creamy Sauce 56 Creamy Spring Rolls 57 Gingered Shrimp & Veggie Spring Rolls 58 Wine Braised Veggie Spring Rolls 59 Sweet Pumpkin Spring Rolls 60 Cheesy Beef Spring Rolls with Honey Mustard Sauce 61 Perfect Party Wontons 65 Kid's Favorite Wontons 66 Asian Chicken Wontons 67 Homemade Wonton Wrappers 68 Game-Day Favorite Wontons 69 Cheesy Wontons Mexican Style 70 Asian Style Rhubarb Wontons 71

Hawaiian Style Wontons 74 Summertime Wonton Salad 75 Flavorful Wontons 76 Crowd Pleasing Wontons 77 Impressive Wontons 78 Asian Inspired Wontons 79 Classic Chinese Wontons 82 Delicious Wonton Tarts 83 Fiesta Wontons 84 South-East Asian Wontons 85 Crispy Wonton Chips 86

Spicy

Tofu Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 198 kcal Carbohydrates 23.7 g Cholesterol 0 mg Fat 7.2 g Protein 10.4 g Sodium 472 mg

Ingredients 3 green onions, chopped 2 tbsps. soy sauce 2 tbsps. toasted sesame seeds 1 half tsps. Korean chili pepper powder, or to taste 1 tsp. white sugar half tsp. toasted Asian sesame oil 1 half cups steamed Japanese rice

half head of romaine lettuce (heart only), torn into bite-size pieces half cucumber - peeled, seeded, and chopped 1 (1 2 ounce) package tofu, sliced

Directions 1. Combine green onions, sesame seeds, Korean red pepper powder, soy sauce, sugar, and sesame oil in a regular sized bowl thoroughly 2. Now put the rice in bowl and add a mixture of lettuce and cucumber before putting tofu over it. 3. Now pour some sesame mixture over the tofu according to your tastes.

Spicy Tofu Salad

7

SPICY

Red Pepper Cucumbers

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 1092 kcal Carbohydrates 57.5 g Cholesterol 155 mg Fat 78.6 g Protein 39.1 g Sodium 2501 mg

Ingredients 1 tsp. vegetable oil 2 tbsps. sesame seeds 2 tbsps. kochujang (Korean hot sauce) 1/4 cup white vinegar 1 tbsp. sesame oil

1 green onion, chopped 1 cucumber, halved, seeded and thinly sliced

Directions 1. Place sesame seeds in a large bowl after cooking in hot vegetable oil for about three minutes and add kochujang, green onion and sesame oil into the sesame seeds. 2. Now add cucumber and mix well. 3. Serve.

10

Spicy Red Pepper Cucumbers

Salad

with Sesame Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 80 kcal Carbohydrates 6.1 g Cholesterol 0 mg Fat 5.9 g Protein 2g Sodium 740 mg

Ingredients 1 head red leaf lettuce 4 green onions (white part only) 1/4 cup soy sauce 5 tbsps. water 2 tsps. white sugar

1/4 cup distilled white vinegar 2 tbsps. sesame oil 1 tbsp. red pepper flakes

Directions 1. Place lettuce leaves into a bowl after washing and cutting. 2. Now add the sliced white portion of your sliced green onions into the bowl containing the lettuce leaves. 3. In a separate bowl mix soy sauce, white sugar, vinegar, sesame oil, water, and red pepper flakes and pour this mixture over the bowl containing lettuce leaves and green onions. 4. Serve.

Salad with Sesame Dressing

11

KOREAN

Cucumber Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 117 kcal Carbohydrates 15.8 g Cholesterol 0 mg Fat 6.1 g Protein 2.1 g Sodium 1332 mg

Ingredients three lbs. seedless cucumber, sliced paper-thin 1 half tbsps. sea salt half cup rice vinegar 1 tbsp. rice wine 2 tbsps. sesame oil 2 tbsps. honey 2 tbsps. freshly squeezed lemon juice 1 green onion, sliced

1 tbsp. toasted sesame seeds 2 walnut halves, finely chopped(optional) 1 clove garlic, minced 1 half tsps. Korean red pepper powder freshly ground black pepper to taste

Directions 1. Drain liquid from cucumbers after putting some sea salt by letting it stand for about 15 minutes and wrapping it in a paper towel to get more water out of it. 2. Now combine rice vinegar, rice wine, honey, green onion, sesame seeds, lemon juice, walnuts, garlic, sesame oil, Korean red pepper powder and ground black pepper in a medium sized bowl. 3. In this mixture, add cucumbers and refrigerate for at least 30 minutes after wrapping with plastic paper.

12

Korean Cucumber Salad

Kimchee Jun (Kimchee Pancakes)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 199 kcal Carbohydrates 26.5 g Cholesterol 93 mg Fat 7.1 g Protein 7.4 g Sodium 513 mg

Ingredients 1 cup kimchi, drained and chopped half cup reserved juice from kimchi 1 cup all-purpose flour 2 eggs 1 green onion, chopped 1 tbsp. vegetable oil salt to taste 1 tbsp. rice vinegar

1 tbsp. soy sauce half tsp. sesame oil half tsp. Korean chili pepper flakes (optional) half tsp. toasted sesame seeds (optional)

Directions 1. Combine kimchi, flour, eggs, kimchi juice and green onion in a medium sized bowl. 2. Cook pancakes made from ¼ cup of batter in hot vegetable oil for about 5 minutes each side. 3. Now combine rice vinegar, sesame oil, chili pepper flakes, soy sauce and toasted sesame seeds in a bowl and serve this with pancakes.

Kimchee Jun

13

JAP CHAE

(Glass Noodles)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 363 kcal Carbohydrates 65.2 g Cholesterol 0 mg Fat 10.7 g Protein 1.9 g Sodium 1073 mg

Ingredients 1 pkg. (8 serving size) sweet potato vermicelli half cup reduced-sodium soy sauce 1/4 cup brown sugar half cup boiling water

three tbsps. vegetable oil 1 tsp. toasted sesame seeds

Directions 1. Cover the vermicelli with hot water after cutting it into small pieces for 10 minutes and add a mixture of soy sauce, boiling water, and brown sugar into it. 2. Cook this mixture in hot oil for about 5 minutes and just before serving, add noodles over it.

16

Jap Chae

Kongnamool

(Soybean Sprouts)

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients 1 lb. soybean sprouts 2 tbsps. soy sauce 1/4 cup sesame oil 2 tbsps. Korean chili powder 1 half tsps. garlic, minced

2 tsps. sesame seeds 1/4 cup chopped green onion 2 tsps. rice wine vinegar, or to taste

Directions 1. Cook bean sprouts in salty boiling water for about 15 seconds and drain the water. 2. Put sprouts in ice cold water for about three minutes to stop the cooking process and when these bean sprouts are cold, set them aside. 3. Now combine soy sauce, sesame seeds, sesame oil and chili powder in a medium sized bowl and add bean sprouts to it. 4. Now add some green onion and rice wine vinegar before refrigerating for some time. 5. Serve

Kongnamool

17

ZUCCHINI

In Korea

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1092 kcal Carbohydrates 57.5 g Cholesterol 155 mg Fat 78.6 g Protein 39.1 g Sodium 2501 mg

Ingredients 5 medium zucchini, sliced 1 bunch green onions, sliced 1/4 cup white vinegar half cup soy sauce 1/4 cup water

2 tbsps. sugar 2 tbsps. sesame oil ground black pepper to taste

Directions 1. Mix zucchini, vinegar, soy sauce, water, sugar, green onions and sesame oil in a saucepan before adding pepper and cooking for about 20 minutes to get the zucchini tender.

18

Zucchini In Korea

Crab Cakes In Korea

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 254 kcal Carbohydrates 9.6 g Cholesterol 75 mg Fat 17.4 g Protein 14.5 g Sodium 620 mg

Ingredients 1/4 cup mayonnaise 2 tbsps. chopped fresh cilantro 1 tbsp. chopped fresh ginger 2 tsps. Asian fish sauce (nuoc mam or nam pla) 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed three ounces chopped shrimp

1 half cups fresh breadcrumbs, made from crustless French bread salt and pepper to taste 1 half tbsps. peanut oil

Directions 1. Combine crab, shrimp, bread crumbs, fresh ginger, mayonnaise, fish sauce and cilantro together in a bowl before adding salt and pepper. 2. Take 1 fourth of a cup of this mixture and place in a bowl containing the remaining bread crumbs, and make a patty out of it. 3. Do the same for the rest of the crab mixture. 4. Now fry your patties in in hot oil over medium heat for about 5 minutes each side. 5. Serve

Crab Cakes In Korea

19

CORN

and Cashew Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 3 Calories 270 kcal Carbohydrates 28.6 g Cholesterol 0 mg Fat 16.5 g Protein 7.8 g Sodium 367 mg

Ingredients 2 cups corn kernels, thawed if frozen 1 cup cashews 1 tsp. lemon juice, or more to taste 1/4 tsp. salt

1/4 tsp. onion powder 1/4 tsp. garlic powder

Directions 1. Place everything mentioned in a blender and blend it for about 1 minute. 2. Serve with rice.

22

Corn and Cashew Hummus

Toasti

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 431 kcal Carbohydrates 30.9 g Cholesterol 247 mg Fat 29.8 g Protein 11.2 g Sodium 751 mg

Ingredients half cup shredded cabbage half carrot, shredded 1 egg half tsp. soy sauce

2 tbsps. butter 2 slices bread, toasted

Directions 1. Add egg and soy sauce into a mixture of cabbage and carrot, and mix thoroughly. 2. Cook the patty made from this vegetable mixture in hot butter for about three minutes each side. 3. Serve by placing contents between 2 slices of bread.

Toasti

23

MISO

(Bean Curd Soup)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 158 kcal Carbohydrates 21.6 g Cholesterol 0 mg Fat 4.1 g Protein 9.1 g Sodium 641 mg

Ingredients three half cups water three tbsps. denjang (Korean bean curd paste) 1 tbsp. garlic paste half tbsp. dashi granules half tbsp. gochujang (Korean hot pepper paste) 1 zucchini, cubed

1 potato, peeled and cubed 1/4 lb. fresh mushrooms, quartered 1 onion, chopped 1 (12 ounce) package soft tofu, sliced

Directions 1. Combine water, denjang, garlic paste, dashi and gochujang in saucepan over medium heat and let it boil for 2 minutes. 2. Now add zucchini, potato, onions and mushrooms, and cook for another 7 minutes. 3. Now add tofu and cook until tender.

24

Miso

Doenjang Chigae

(Bean Tofu Soup)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 59 kcal Carbohydrates 5g Cholesterol 0 mg Fat 2.7 g Protein 4.9 g Sodium 378 mg

Ingredients three cups vegetable stock three cups water 2 cloves garlic, coarsely chopped 2 tbsps. Korean soy bean paste (doenjang) 4 green onions, chopped 1 zucchini, halved and cut into 1/2-inch slices

half (16 ounce) package firm tofu, drained and cubed 1 jalapeno pepper, sliced

Directions 1. Add garlic and soy bean paste into boiled vegetable stock stirring regularly to dissolve. 2. Now add green onion, tofu, jalapeno and zucchini, and cook for 15 minutes at low heat. 3. Serve.

Doenjang Chigae

25

PINE NUT

Rice Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 37 g Cholesterol 0 mg Fat 12.5 g Protein 7.8 g Sodium 2 mg

Ingredients 1 cup pine nuts 2 cups cooked long-grain white rice 6 cups water 1 tbsp. pine nuts

1 cup dates, pitted and chopped half tsp. white sugar salt to taste

Directions 1. 2. 3. 4. 5.

28

Blend rice, 1 cup pine nuts, and 2 glass of water in a blender. Add 4 cups of water and this pine nut mixture into saucepan, and bring it to boil. Cook for 10 minutes at low heat while stirring regularly to prevent it from burning. Garnish with sliced dates and more pine nuts. Serve.

Pine Nut Rice Soup

Yaki Mandu

(Korean Egg Rolls)

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 25 Calories 125 kcal Fat 5.8 g Carbohydrates 12.1g Protein 5.7 g Cholesterol 28 mg Sodium 246 mg

Ingredients

Directions

1 lb ground beef 1 1/2 C. vegetable oil for frying 1/2 C. finely diced green onions 1/2 C. finely diced cabbage 1/2 C. finely diced carrot 1/2 C. minced garlic 4 tsps sesame oil, divided 1 tbsp toasted sesame seeds 1/2 tsp monosodium glutamate (such as Ac'cent(R)) salt and ground black pepper to taste 2 eggs 1 (16 oz.) package wonton wrappers 3 tbsps soy sauce 2 tsps rice wine vinegar 1 tsp toasted sesame seeds, or more to taste

1. Stir fry your beef for 8 mins. 2. At the same time in another pot for 12 mins cook: ground beef, green onions, pepper, cabbage, salt, carrots, MSG, garlic, 1 tbsp of sesame oil and seeds. Then remove everything from the pan. 3. Coat a wonton wrapper with some whisked egg and then add 1 tsp of beef mix into it. 4. Then fold everything into a triangle and crimp the edges. 5. Do this for all your ingredients. 6. Then for 3 mins per side fry the wontons then place layer them on some paper towels. 7. Get a bowl, combine: 1 tsp sesame seeds, soy sauce, 1 tsp sesame oil, and vinegar. 8. Use this as topping for your wontons. 9. Enjoy.

Yaki Mandu

29

OKONOMIYAKI

(Variety Pancake) (お好み焼き)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 659 kcal Carbohydrates 90.7 g Cholesterol 217 mg Fat 19.4 g Protein 29.3 g Sodium 1531 mg

Ingredients 12 ounces sliced turkey bacon 1 1/3 cups water 4 eggs 3 cups all-purpose flour 1 tsp salt

1 medium head cabbage, cored and sliced 2 tbsps minced pickled ginger 1/4 cup tonkatsu sauce or barbeque sauce

Directions 1. Get a frying pan. Bacon should be fried with a medium heat. Soak excess oils with paper towel and put to the side. 2. Get a bowl. Combine some water and eggs. Next combine in slowly, your flour, and then add salt. 3. Combine with the flour: the ginger, and cabbage and mix until even. 4. Get a 2nd frying pan or use the one from earlier. Add some nonstick spray to it. Take 1 / 4 cup of batter and put it in the middle of the pan. 5. Cover the batter with 4 bacon strips. Make sure the batter is circular. Fry for 6 mins. Turn over the batter and cook the opposite side until golden. Set aside. 6. Garnish with tonkatsu sauce. Cook all the batter in the same manner. 7. Enjoy.

30

Okonomiyaki (Variety Pancake)

Tofu

Mushroom Soup (豆腐のキノコのスー プ)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 100 kcal Carbohydrates 4.8 g Cholesterol 3 mg Fat 3.9 g Protein 11 g Sodium 1326 mg

Ingredients 3 cups prepared dashi stock 1/4 cup sliced shiitake mushrooms 1 tbsp miso paste 1 tbsp soy sauce

1/8 cup cubed soft tofu 1 green onion, diced

Directions 1. 2. 3. 4.

Get a saucepan. Add your stock, get it boiling. Once boiling add mushrooms and cook for 4 mins. Get a bowl. Combine soy sauce and miso paste evenly. Mix this with your stock. For 6 mins let broth cook. Add some diced green onion. Enjoy.

Tofu Mushroom Soup

31

UDON SOUP

(うどんスープ)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 548 kcal Carbohydrates 53.4 g Cholesterol 206 mg Fat 17.2 g Protein 42.2 g Sodium 2491 mg

Ingredients 6 cups prepared dashi stock 1/4 pound chicken, cut into chunks 2 carrots, diced 1/3 cup soy sauce 3 tbsps mirin 1/2 tsp white sugar 1/3 tsp salt 2 (12 ounce) packages firm tofu, cubed

1/3 pound shiitake mushrooms, sliced 5 ribs and leaves of bok choy, diced 1 (9 ounce) package fresh udon noodles 4 eggs 2 leeks, diced

Directions 1. Get a sauce pan. Heat the following: salt, dashi stock, sugar, carrots, mirin, chicken, and soy sauce. Allow everything to lightly boil until your chicken is cooked fully (8 mins). 2. Mix in some bok choy, mushrooms, and tofu. Let everything continue simmering for 6 mins. 3. Add your noodles and cook for 5 more mins. Finally add leeks. 4. Take your eggs and crack them over the soup. Let the soup cook for 5 mins until eggs are done. 5. Enjoy.

34

Udon Soup

Deviled Eggs

Japanese Style (デビルド卵)

Prep Time: 35 mins Total Time: 55 mins Servings per Recipe: 18 Calories 91 kcal Carbohydrates 2.1 g Cholesterol 95 mg Fat 7.9 g Protein 3.6 g Sodium 122 mg

Ingredients 9 eggs 2 tbsps sesame seeds 1/2 cup mayonnaise 2 tsps soy sauce 2 tsps wasabi paste

2 tsps rice wine vinegar 2 tbsps thinly sliced green onions 4 tbsps panko bread crumbs

Directions 1. Boil your eggs in a saucepan. Once the water is boiling let it continue about 10 to 15 mins. Drain the water and run cold water over your eggs. 2. Remove the shells. Place the eggs to the side. 3. Get a frying pan and fry some sesame seeds for 4 mins. Set seeds aside. 4. Split your shelled eggs and remove the yolks. 5. Get your food processor and process the following until smooth: egg yolks, rice vinegar, mayo, wasabi paste and soy sauce. 6. Put in some bread crumbs and green onion and pulse it a few more times. 7. Put the processed contents into the center of your eggs and garnish each egg with sesame seeds. 8. Enjoy.

Deviled Eggs Japanese Style

35

JAPANESE STYLE

Mushrooms (キノコ)

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 196 kcal Carbohydrates 14.2 g Cholesterol 0 mg Fat 14.1 g Protein 7.3 g Sodium 1367 mg

Ingredients 4 Portobello mushroom caps 3 tbsps soy sauce 2 tbsps sesame oil

1 tbsp minced fresh ginger root 1 small clove garlic, minced

Directions 1. Set your broiler to low. The rack should be placed 6 inches from the heating source (ideally). 2. Run mushrooms under cold water until clean. Place mushrooms with the top's down on the baking sheet. 3. Get a bowl mix the following evenly: sesame oil, garlic, soy sauce, and ginger. Cover the tops of the mushrooms with it. 4. Cook mushrooms for 10 mins. 5. Enjoy.

36

Japanese Style Mushrooms

Cucumber Salad

in Japan (キュウリのサラダ)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 55 kcal Carbohydrates 10.5 g Cholesterol 0 mg Fat 1.6 g Protein 0.8 g Sodium 111 mg

Ingredients 2 tbsps white sugar 2 tbsps rice vinegar 1 tsp Asian (toasted) sesame oil 1 tsp chili paste (sambal oelek) salt to taste

2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

Directions 1. Get a bowl. Mix the following evenly: salt, sugar, chili paste, sesame oil, and rice vinegar. 2. Combine with the wet mixture, your cucumbers, and set the salad to marinade for 35 mins on a countertop. 3. Enjoy the salad at room temp.

Cucumber Salad in Japan

37

JAPANESE

Spinach (ほうれん草)

Prep Time: 5 mins Total Time: 7 mins Servings per Recipe: 6 Calories 101 kcal Carbohydrates 6.7 g Cholesterol 0 mg Fat 7.9 g Protein 3.4 g Sodium 66 mg

Ingredients 2 tbsps sesame oil 1 tbsp brown sugar 10 cups fresh spinach leaves

4 tbsps black sesame seeds, toasted

Directions 1. Get a frying pan and get sesame oil hot. Combine spinach with oil in 3 cup batches. Fry until completely wilted. Then mix in another 3 cups of spinach. 2. Smash your sesame seeds into small crumbs. Set to the side. 3. Once your spinach is completely wilted create a hole in the center of the spinach. In the hole add sugar and cook until melted down. Mix spinach and sugar together completely. 4. Serve with a garnish of crushed sesame seeds. 5. Enjoy.

38

Japanese Spinach

Tofu

and Miso (豆腐みそ)

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 6 Calories 82 kcal Carbohydrates 4.6 g Cholesterol 6 mg Fat 4.5 g Protein 7.4 g Sodium 358 mg

Ingredients 2 tbsps sesame seeds 1/2 cup dried Asian-style whole sardines 2 1/2 tbsps red miso paste 1/2 cup boiling water 1 (16 ounce) package silken tofu, cubed

4 green onions, thinly sliced crushed red pepper flakes

Directions 1. 2. 3. 4.

Get a skillet and fry sesame seeds until aromatic for 3 mins. Get a pan and begin to boil water. Get a food processor and combine dried sardines and sesame seeds. Process into a powder. Put sesame and sardines in a bowl and combine miso. Combine in your boiling water (1/2 cup) from earlier and mix until creamy. 5. Finally combine your tofu red pepper, and green onions. 6. Enjoy.

Tofu and Miso

39

TOFU

Soup

Prep Time: 30 mins Total Time: 38 mins Servings per Recipe: 6 Calories 99 kcal Fat 5g Carbohydrates 4.5g Protein 9.6 g Cholesterol 43 mg Sodium 896 mg

Ingredients 1 tbsp vegetable oil 2 cloves garlic, minced 1 (1/2 inch) piece fresh ginger root, minced 6 oz. raw small shrimp, shelled and deveined 1 quart chicken stock 8 oz. tofu, diced small

1/3 C. frozen peas, thawed 1 tsp salt 1/2 tsp black pepper 1 tbsp cornstarch

Directions 1. 2. 3. 4. 5. 6. 7.

40

Stir fry your ginger and garlic until aromatic, in hot oil then add the shrimp. Stir fry everything until the shrimp is fully done. Remove the shrimp from the pan and add in the stock. Get everything boiling then combine in: pepper, tofu, salt, and peas. Set the heat to low and let the mix simmer. Now add some water and cornstarch together then pour this mix into the simmering liquid. Let everything continue to cook for 2 mins then add the shrimp back in and get it hot. Enjoy.

Tofu Soup

Chi Tan T'ang

(Classical Egg Drop Soup)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 62 kcal Fat 2.8 g Carbohydrates 4.7g Protein 4.5 g Cholesterol 94 mg Sodium 1872 mg

Ingredients 8 cubes chicken bouillon 6 C. hot water 2 tbsps cornstarch 2 tbsps soy sauce 3 tbsps distilled white vinegar

1 green onion, minced 3 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7.

Get a large pot and begin to heat some hot water and bouillon. Stir and heat the mix until the bouillon is completely dissolved. Now add in: the green onions, soy sauce, and vinegar. Get the mix boiling then set the heat to low. Slowly add in your whisked eggs while stirring. Once the eggs have set, shut the heat. Enjoy.

Chi Tan T'ang

41

SUAN LA

Dofu Tang (Tofu Soup)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 256 kcal Fat 8.3 g Carbohydrates 25.5g Protein 21.2 g Cholesterol 93 mg Sodium 2390 mg

Ingredients 4 C. vegetable broth 1 (12 oz.) package silken tofu, diced 2 green onions, diced 1 eggs, beaten 1 portobello mushroom, halved and sliced 2 C. diced cabbage

1 tbsp Thai chile sauce 1 tbsp rice vinegar 3 tbsps soy sauce 1 tsp citric acid powder (optional)

Directions 1. Get your broth boiling then add the green onions and tofu. 2. Gradually pour in the whisked eggs to form long ribbons. Then combine in the cabbage and mushrooms. 3. Let the contents cook for 7 mins then shut the heat. 4. Add in your soy sauce, citric acid, vinegar, and chili sauce. 5. Enjoy.

44

Suan La Dofu Tang

Easy

Wonton Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 293 kcal Fat 9g Carbohydrates 33.5g Protein 17.7 g Cholesterol 84 mg Sodium 3373 mg

Ingredients 8 C. chicken broth 3 tbsps soy sauce 2 tsps sesame oil 2 tsps rice wine vinegar 2 tsps lemon juice 2 tsps minced garlic

1 1/2 tsps chile-garlic sauce (such as Sriracha(R)) salt to taste 8 C. water 20 wontons

Directions 1. Get the following simmering: salt, broth, chili garlic sauce, sesame oil, garlic, wine vinegar, and lemon juice. 2. Let the mix gently simmer for 12 mins. 3. At the same time being to get some water boiling in another pot. Add the wontons to the boiling water and let the mix cook for 7 mins. Then combine the wontons to the simmering mix. 4. Enjoy.

Easy Wonton Soup

45

ALTERNATIVE

Egg Drop Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 36 kcal Fat 1.6 g Carbohydrates 4g Protein 1.7 g Cholesterol 46 mg Sodium 164 mg

Ingredients 1 egg 1/4 tsp salt 2 tbsps tapioca flour 1/4 C. cold water 4 C. chicken broth 1/8 tsp ground ginger

1/8 tsp minced fresh garlic 2 tbsps diced green onion 1/4 tsp Asian (toasted) sesame oil (optional) 1 pinch white pepper (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

46

Get a bowl and whisk your eggs with salt in it. Get a 2nd bowl, mix: cold water and tapioca flour. Mix everything until its smooth. Now get your garlic, ginger, and broth boiling. Once the mix has boiled for about 2 mins add the tapioca mix and continue boiling everything for about 2 more mins until the mix is no longer cloudy and thick. Remove the mix from the heat and add the eggs in gradually. Combine the eggs in slowly in the form of a circle but do not stir the mix too much. Once the eggs have set add a garnishing of white pepper, sesame oil, and onions. Enjoy.

Alternative Egg Drop Soup

Chicken

& Veggies Spring Rolls

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 299 kcal Fat 13.9 g Carbohydrates 26.3g Protein 16.2 g Cholesterol 38 mg Sodium 587 mg

Ingredients 1 quart oil for deep frying 2 (10 oz.) cans chunk chicken, drained and flaked 1 small onion, grated 1/2 C. finely shredded cabbage 1 small carrot, grated 1/4 C. barbeque sauce

1 dash hot pepper sauce 1 dash soy sauce 1 dash Worcestershire sauce 1 (14 oz.) package spring roll wrappers

Directions 1. 2. 3. 4.

In a large cast-iron skillet or deep fryer, heat the oil to 375 degrees F. In a large bowl, mix together all the ingredients except wrappers. Divide chicken mixture in the center of each wrapper. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. 5. Carefully, add the rolls in the skillet in batches. 6. Fry the rolls for about 5 minutes or till golden brown and transfer onto paper towel lined plates to drain.

Chicken & Veggies Spring Rolls

47

BANANA

& Brown Sugar Spring Rolls

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 325 kcal Fat 11.6 g Carbohydrates 53.3g Protein 3.5 g Cholesterol 3 mg Sodium 191 mg

Ingredients 2 large bananas 8 (7 inch square) spring roll wrappers 1 C. brown sugar, or to taste

1 quart oil for deep frying

Directions 1. In a large cast-iron skillet or deep fryer, heat the oil to 375 degrees F. 2. Slice the bananas in half lengthwise and cut into fourths crosswise. 3. Arrange 1 piece of banana over the corner of a spring roll wrapper diagonally and sprinkle with brown sugar. 4. Roll the each corner of the wrapper to the center and fold bottom and top corners in and continue rolling. 5. With your wet fingers brush the edges of the wrapper to seal the roll. 6. Carefully, add the banana rolls in the skillet in batches. 7. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain.

48

Banana & Brown Sugar Spring Rolls

Shrimp

& Veggies Spring Rolls with Dipping Sauce

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 59 kcal Fat 0.3 g Carbohydrates 8.9g Protein 3.4 g Cholesterol 20 mg Sodium 168 mg

Ingredients 6 spring roll wrappers 12 medium shrimp, cooked and shelled 1 C. shredded leaf lettuce 1/3 C. chopped cilantro 1/2 C. peeled, seeded, chopped cucumber 1 medium carrot, julienned

Quick Thai Dipping Sauce: 1 tbsp light soy sauce 1 tbsp white-wine vinegar or rice vinegar 3 tbsps mirin 1/4 tsp grated ginger root (optional)

Directions 1. Soak the wrappers, one by one in a bowl of chilled water till limp and transfer onto a smooth surface. 2. In the center of each wrapper, place lettuce, followed by shrimp, cucumber, carrot and cilantro evenly. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. Place the wrappers onto a large plate and with plastic wrap, cover the rolls and refrigerate before serving. Meanwhile for the dipping sauce in a bowl mix together all the ingredients. Serve the rolls with sauce.

Shrimp & Veggies Spring Rolls with Dipping Sauce

49

CHICKEN, CRAB

& Veggie Spring Rolls

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 208 kcal Fat 18.8 g Carbohydrates 7.3g Protein 4g Cholesterol 8 mg Sodium 71 mg

Ingredients

Directions

1 quart oil for frying 2 tbsps vegetable oil 1/3 C. shredded cabbage 1/4 C. shredded carrots 1/4 C. shredded cucumber 2 tbsps diced onion 1/4 C. diced green onion 2 tbsps finely chopped shiitake mushrooms 1/3 C. sun-dried tomatoes, chopped salt and pepper to taste 2 oz. boneless chicken breast halves, cooked and diced 1 oz. cooked crabmeat, diced 1 tsp Chinese five-spice powder 1 avocado - peeled, pitted and diced 1 tsp lemon juice 8 spring roll wrappers

1. In a large cast-iron skillet or deep fryer, heat the oil on medium-high heat. 2. In another skillet, heat vegetable oil on medium heat and cook the vegetables with salt and black pepper for about 10 minutes. 3. Add crabmeat, chicken and five-spice powder and stir to combine. 4. Drizzle the avocado with lemon juice and mix it with the chicken mixture. 5. Divide the chicken mixture in the center of each wrapper evenly. 6. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. 7. Carefully, add the rolls in the skillet in batches. 8. Fry the rolls for about 3 minutes or till golden brown and transfer onto paper towel lined plates to drain.

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Chicken, Crab & Veggie Spring Rolls

Chicken

& Bell Pepper Spring Rolls with Caesar Dressing

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 230 kcal Fat 13.8 g Carbohydrates 15.9g Protein 9.6 g Cholesterol 28 mg Sodium 327 mg

Ingredients 12 rice wrappers (8.5 inch diameter) 1 (5 oz.) package baby romaine lettuce leaves 1 cooked boneless chicken breast half, sliced into thin strips

1 red bell pepper, sliced 1/2 C. Caesar salad dressing

Directions 1. 2. 3. 4.

Soak the wrappers, one by one in a bowl of water till soft and transfer onto a smooth surface. In the center of each wrapper, place some lettuce, followed by chicken strips and bell pepper evenly. Fold the inner sides of the wrappers around the filling and roll tightly. Cut each roll in half and serve with Caesar dressing.

Chicken & Bell Pepper Spring Rolls with Caesar Dressing

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SHRIMP

& Vermicelli Spring Rolls with Sauces

Prep Time: 45 mins Total Time: 50 mins Servings per Recipe: 8 Calories 82 kcal Fat 0.7 g Carbohydrates 15.8g Protein 3.3 g Cholesterol 11 mg Sodium 305 mg

Ingredients

Directions

For Rolls: 2-oz. rice vermicelli 8 (8 1/2-inch) rice wrappers 8 large cooked shrimp, peeled, deveined and halved 3 tbsps fresh cilantro, chopped 3 tbsps fresh mint leaves 1 1/3 tbsps fresh Thai basil leaves, chopped 2 lettuce leaves, chopped For Sauces: 1 tsp peanuts, chopped finely 3 tbsps hoisin sauce 1/4 C. water 2 tbsps white sugar 1 garlic clove, minced 2 tbsps fresh lime juice 1/2 tsp garlic chili sauce

1. In a pan of boiling water, add the vermicelli and cook for about 3-5 minutes or till desired doneness. Drain well. 2. Soak the wrappers, one by one in a bowl of warm water for 1 second or till soft and transfer onto a smooth surface. 3. In the center of each wrapper, place the shrimp, followed by the vermicelli, fresh herbs and lettuce evenly. 4. Fold the inner sides of the wrappers around the filling and roll tightly. 5. Meanwhile for first sauce in a bowl mix together the peanuts and hoisin sauce. 6. In another bowl mix together the remaining ingredients. 7. Serve these rolls with both sauces.

54

Shrimp & Vermicelli Spring Rolls with Sauces

Fruit

& Sushi Rice Spring Rolls

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 10 Calories 267 kcal Fat 1.7 g Carbohydrates 60.7g Protein 3.7 g Cholesterol 1 mg Sodium 61 mg

Ingredients 2 large fresh peaches 1 3/4 C. water 1 C. short-grain sushi rice 3 1/2 tbsps cream of coconut 1 pinch salt 10 rice paper wrappers 1 C. plum preserves

2 C. sliced fresh strawberries 2 large seedless oranges, peeled and sectioned 1 large grapefruit, peeled and sectioned 1/4 C. fresh mint leaves, or as desired 1 C. vanilla yogurt, or more to taste (optional)

Directions 1. In a large pan of boiling water, cook the peaches for about 1 minute and immediately transfer into a bowl of chilled water for several minutes. 2. Remove the peaches from the water and, peel, core and cut the peaches into wedges and keep aside. 3. In a pan, mix together the rice, water, coconut cream and salt and bring to a boil and reduce the heat to medium-low. 4. Simmer, covered for about 20-25 minutes or till the liquid is absorbed 5. Remove everything from the heat and keep aside, uncovered to cool completely. 6. Soak the wrappers, one by one in a bowl of chilled water till soft and transfer onto a smooth surface. 7. In the center of each wrapper, place rice, followed by plum reserves, strawberries, peaches, oranges, grapefruit and mint. 8. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. Cut each roll in half and serve with yogurt. Fruit & Sushi Rice Spring Rolls

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VEGGIE

& Noodles Spring Rolls with Creamy Sauce

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 292 kcal Fat 16.4 g Carbohydrates 32.2g Protein 7.6 g Cholesterol 0 mg Sodium 403 mg

Ingredients For Rolls: 4-oz. dry rice noodles 1 C. red cabbage, shredded 2 carrots, peeled and julienned 1 English cucumber, peeled and julienned 1 red bell pepper, seeded and julienned 16 fresh mint leaves 16 fresh basil leaves 2 avocados, peeled, pitted and sliced thinly 16 rice paper sheets

For Sauce: 1/2 C. unsweetened coconut milk 1/2 C. creamy peanut butter 2 tbsps fresh lime juice 2 tbsps soy sauce 2 tsps hot sauce 1/2 tsp sesame oil, toasted 1 garlic clove, minced

Directions 1. 2. 3. 4.

In a large pan of boiling water, cook the noodles according to the package’s directions. In a large bowl, mix together all the vegetables and fresh herbs. Soak the rice papers in a bowl of warm water till soft and transfer onto a smooth surface. In the center of each rice paper, place the vegetable mixture, followed by the rice noodles and avocado evenly. 5. Roll the papers, one by one around the filling and with your wet fingers brush the edges and press to seal completely. 6. In a large bowl, add all the sauce ingredients and mix till well combined. 7. Cut each roll in half and serve with sauce. 56

Veggie & Noodles Spring Rolls with Creamy Sauce

Creamy

Spring Rolls

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 15 Calories 192 kcal Fat 10.1 g Carbohydrates 22.1g Protein 3.5 g Cholesterol 5 mg Sodium 213 mg

Ingredients 15 (7 inch square) egg roll wrappers 5 tbsps mayonnaise 2 mangos - peeled, seeded, and cut into thin strips

1 egg white, beaten 4 C. canola oil for deep frying

Directions 1. 2. 3. 4.

In a large cast-iron skillet or deep fryer, heat the oil to 375 degrees F. Arrange the wrappers onto a smooth surface and place mayonnaise over the center of each wrapper. Arrange the mango slices over the mayonnaise evenly. Roll the wrapper around the filling and soak your fingers in egg whites and brush the edges and press to seal completely. 5. Fry the rolls for about 4 minutes or till golden brown and transfer onto paper towel lined plates to drain.

Creamy Spring Rolls

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GINGERED SHRIMP

& Veggie Spring Rolls

Prep Time: 25 mins Total Time: 29 mins Servings per Recipe: 12 Calories 111.0 Cholesterol 2.8mg Sodium 329.9mg Carbohydrates 22.4g Protein 4.2g

Ingredients 2 tsps olive oil 1 1/2 C. green onions, chopped 1 tsp garlic, minced 1 1/2 tsps fresh ginger, minced 2 C. bean sprouts 2 C. cabbage, shredded 3/4 C. carrot, peeled and julienned 3 tbsps oyster sauce

1/2 tsp soy sauce 14 tsp red pepper flakes, crushed 1 1/2 C. large shrimp, peeled, deveined and chopped 12 egg roll wraps Canola oil, as required

Directions 1. In a large skillet, heat olive oil and sauté the green onions, garlic, ginger, bean sprouts, cabbage and carrot till just softened. 2. Stir in oyster sauce, soy sauce and red pepper flakes and sauté for about 2 minutes. 3. Stir in shrimp and immediately, Remove everything from the heat and let it cool. 4. Place the wrappers onto a smooth surface. 5. Divide the shrimp mixture in the center of each wrapper evenly. 6. Roll the wrappers around the filling and with your wet fingers brush the edges and press to seal completely. 7. In a large cast-iron skillet or deep fryer, heat the oil to 350 degrees F. 8. Carefully, add the rolls in the skillet in batches. 9. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain. 58

Gingered Shrimp & Veggie Spring Rolls

Wine Braised

Veggie Spring Rolls

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 1 Calories 62.2 Cholesterol 1.4mg Sodium 178.0mg Carbohydrates 10.6g Protein 1.9g

Ingredients 2 tsps vegetable oil 2/3 C. bamboo shoots, sliced thinly 1 C. bean sprouts 2 carrots, peeled and julienned 1 1/2 C. mushrooms, chopped 1 bunch scallion, sliced thinly 1 tbsp rice wine 1 tbsp light soy sauce

1 tsp light brown sugar Salt, to taste 20 egg roll wraps 1 tbsp cornstarch paste Oil, as required

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large skillet, heat vegetable oil and stir fry the veggies for about 1 minute. Stir in wine, soy sauce, sugar and salt and stir fry for about 2 minutes. Drain the fat from the vegie mixture and let it cool. Place the wrappers onto a smooth surface. Divide the veggie mixture in the center of each wrapper evenly. Roll the wrappers around the filling and with your cornstarch mixture, brush the edges and press to seal completely. In a large cast-iron skillet or deep fryer, heat the oil and reduce the heat to low. Carefully, add the rolls in the skillet in batches. Fry the rolls for about 2-3 minutes or till golden brown and transfer onto paper towel lined plates to drain. Serve these rolls with the sauce of your choice.

Wine Braised Veggie Spring Rolls

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SWEET PUMPKIN

Spring Rolls

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 12 Calories 192.7 Cholesterol 38.6mg Sodium 278.8mg Carbohydrates 34.9g Protein 5.2g

Ingredients 1 (15-oz.) can pumpkin puree 1/4 C. sugar 1/4 C. honey 2 eggs 1 tsp fresh ginger, grated finely 2 tsps ground cinnamon 1 tsp ground cardamom Salt, to taste

1/2 tsp almond extract 1 (16-oz.) package spring rolls 2-3 tbsps canola oil Powdered sugar, as required

Directions 1. In a large bowl, mix together the pumpkin puree, sugar, honey, ginger, spices and almond extract and refrigerate, covered for about 2 hours. 2. Set your oven to 350 degrees F before doing anything else. 3. Place the wrappers onto a smooth surface. 4. Divide the pumpkin mixture in the center of each wrapper evenly. 5. Roll the wrappers around the filling and with your cornstarch mixture, brush the edges and press to seal completely. 6. Coat the rolls with oil evenly and arrange in a baking dish in a single layer. 7. Cook everything in the oven for about 15 minutes or till golden brown. 8. Serve these rolls with a sprinkling of powdered sugar.

60

Sweet Pumpkin Spring Rolls

Cheesy Beef

Spring Rolls with Honey Mustard Sauce

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 622.8 Cholesterol 297.4mg Sodium 1314.7mg Carbohydrates 48.2g Protein 24.1g

Ingredients For Sauce: 1/2 C. ketchup 1 1/2 tbsps honey 1 1/2 tbsps Dijon mustard 1/3 tsp cayenne pepper For Rolls: 1/4 C. olive oil 1 1/2 lbs beef top loin, trimmed and chopped 1/4 lb provolone cheese, cut into 1/2-inch pieces

1/3 lb American cheese, cut into 1/2-inch pieces Salt and freshly ground black pepper, to taste 8 (9 1/2-inch) spring roll wrappers 6 egg yolks, beaten lightly Vegetable oil, as required

Directions 1. In a large bowl, add all the sauce ingredients and mix till well combined and keep aside. 2. In a large skillet, heat olive oil on medium heat and cook the beef for about 5-7 minutes or till browned. 3. Drain off the liquid from the skillet and stir in both cheese. 4. Cook for about 2-3 minutes or till the cheeses melt completely. 5. Stir in the salt and black pepper and remove everything from the heat and let it cool completely. 6. Place the wrappers onto a smooth surface and coat the surface of the wrapper with egg yolk evenly. 7. Divide the beef mixture in the center of each wrapper evenly. 8. Fold the inner sides of the wrappers around the filling and roll tightly. 9. In a large cast-iron skillet or deep fryer, heat the oil to 350 degrees F. Cheesy Beef Spring Rolls with Honey Mustard Sauce

61

10. Carefully, add the rolls in the skillet in batches. 11. Fry the rolls for about 8 minutes or till golden brown and transfer onto paper towel lined plates to drain. 12. Cut each roll in half and serve with sauce.

64

Perfect

Party Wontons

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 16 Calories 219 kcal Fat 15 g Carbohydrates 12.7g Protein 8.2 g Cholesterol 46 mg Sodium 402 mg

Ingredients 1/2 C. butter 1/2 C. hot pepper sauce 2 tsp distilled white vinegar 2 C. shredded cooked chicken 1 (8 oz.) package cream cheese, softened

1 (12 oz.) package wonton wrappers 1 egg white 2 C. oil for frying

Directions 1. In a small pan, melt the butter on medium-high heat and immediately, remove everything from the heat. 2. Add the vinegar and hot pepper sauce and beat the mix until it is smooth. 3. Keep it aside for about 1 hour. 4. After 1 hour, stir in the chicken and keep it aside for about 15 minutes. 5. Arrange the wonton wrappers onto a smooth surface. 6. Place about 1/2 tsp of the chicken mixture, followed by 1/2 tsp of the cream cheese in the center of each wonton wrapper. 7. Coat the edges of the wrappers with egg white and fold them over the filling in a triangle shape. 8. With your fingers, press the edges to seal them completely. 9. In a large skillet, heat the oil to 375 degrees F on medium-high heat. 10. Add the wontons in batches and cook them for about 2 minutes, flipping occasionally.

Perfect Party Wontons

65

KID'S

Favorite Wontons

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 40 Calories 195 kcal Fat 17.9 g Carbohydrates 8.6g Protein 1g Cholesterol 1 mg Sodium 49 mg

Ingredients 1 (12 oz.) package wonton wrappers 1 C. milk chocolate chips 10 strawberries, quartered

3 C. vegetable oil for frying 1/4 C. confectioners' sugar for dusting

Directions 1. Arrange the wonton wrappers onto a smooth surface. 2. Place about 1/2 tsp of the chocolate chips, followed by 1 strawberry piece in the center of each wonton wrapper. 3. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. 4. With your fingers, press the edges to seal them completely. 5. In a large skillet, heat the oil to 350 degrees F. 6. Add the wontons in batches and cook them for about 45 seconds. 7. Flip the side and cook them for about 30 seconds. 8. Transfer the wrappers onto a paper towel lined plate to drain. 9. Serve everything with a sprinkling of the confectioners' sugar.

66

Kid's Favorite Wontons

Asian

Chicken Wontons

Prep Time: 50 mins Total Time: 1 hr Servings per Recipe: 4 Calories 434 kcal Fat 10.8 g Carbohydrates 58.7g Protein 23.3 g Cholesterol 86 mg Sodium 1099 mg

Ingredients 2 skinless, boneless chicken breast halves, minced 1 egg 1 green onion, minced 1 1/2 tbsp soy sauce 1 tbsp Asian (toasted) sesame oil

1 tbsp vegetable oil 1/4 tsp salt 50 wonton wrappers 2 C. cold water

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a bowl, mix together all the ingredients except the wrappers and cold water. Place about 1 tsp of the chicken mixture in the center of each wonton wrapper. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a large pan of boiling water, place the wontons. Add 1/2 C. of the cold water and bring to a boil. Repeat this method by adding 1/2 C. more of the cold water. Cook the wontons for about 5 minutes. Drain well.

Asian Chicken Wontons

67

HOMEMADE

Wonton Wrappers

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 72 Calories 14 kcal Fat 0.1 g Carbohydrates 2.7g Protein 0.4 g Cholesterol 3 mg Sodium 17 mg

Ingredients 1 egg 1/3 C. water 2 C. all-purpose flour

1/2 tsp salt

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a bowl, add the water and egg and beat well. In another bowl, mix together the flour and salt. Make a well in the center of the flour mixture. Gradually, add the egg mixture in the well and mix till well combined. Place the dough onto a lightly floured surface and knead the dough till elastic. Divide the dough in 2 portions and cover both portions with a damp cloth for about 10 minutes. Cut each portion into 4 equal pieces and roll each piece into 10 1/2x10 1/2-inch squares. Cut each square into 3 1/2x3 1/2-inch squares.

Homemade Wonton Wrappers

Game-Day

Favorite Wontons

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 16 Calories 196 kcal Fat 11.6 g Carbohydrates 12.6g Protein 9.9 g Cholesterol 33 mg Sodium 245 mg

Ingredients 1 lb. ground beef 1 (8 oz.) package shredded Colby-Monterey Jack cheese 1 (12 oz.) package wonton wrappers

water, or as needed 2 C. vegetable oil, or as needed

Directions 1. Heat a large skillet on medium-high heat and cook the beef for about 5-7 minutes. 2. Discard the grease. 3. Place about 1/2 tsp of the cooked beef, followed by 1/2 tsp of the Colby-Monterey Jack cheese in the center of each wonton wrapper. 4. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. 5. With your fingers, press the edges to seal them completely. 6. In a large skillet heat the oil to 350 degrees F on medium-high heat. 7. Add the wontons in batches and cook them for about 2-3 minutes on both sides. 8. Transfer the wrappers onto a paper towel lined plate to drain.

Game-Day Favorite Wontons

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CHEESY WONTONS

Mexican Style

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 13 Calories 240 kcal Fat 13.4 g Carbohydrates 18.7g Protein 10.4 g Cholesterol 40 mg Sodium 385 mg

Ingredients 1 lb. pepper-jack cheese, finely shredded 1 (14 oz.) package won ton wrappers 1 C. vegetable oil for deep frying

Directions 1. 2. 3. 4. 5. 6.

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Place about 1-2 tsp of the cheese in the center of each wonton wrapper. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. With your fingers, press the edges to seal them completely. In a large skillet heat the oil to 365 degrees F on medium-high heat. Add the wontons in batches and cook till golden brown. Transfer the wrappers onto a paper towel lined plate to drain.

Cheesy Wontons Mexican Style

Asian Style

Rhubarb Wontons

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 20 Calories 154 kcal Fat 4.7 g Carbohydrates 25.9g Protein 2.2 g Cholesterol 1 mg Sodium 92 mg

Ingredients 5 stalks rhubarb, chopped 3/4 C. all-purpose flour 1 1/4 C. white sugar 40 (3.5 inch square) wonton wrappers

1 quart oil for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a food processor, add the rhubarb and pulse till liquefied. Transfer the rhubarb into a large bowl, with the flour and sugar and mix well. Place a spoonful of the rhubarb mixture in the center of each wonton wrapper. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a large skillet heat the oil to 375 degrees F. Add the wontons in batches and cook them for about 5 minutes, flipping occasionally. Transfer the wrappers onto a paper towel lined plate to drain.

Asian Style Rhubarb Wontons

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HAWAIIAN STYLE

Wontons

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 30 Calories 168 kcal Fat 8.6 g Carbohydrates 18g Protein 4.7 g Cholesterol 21 mg Sodium 349 mg

Ingredients 1 quart oil for deep frying 2 (8 oz.) packages cream cheese, softened 2 tbsp soy sauce 1 (12 oz.) package imitation crabmeat, flaked 1 (5 oz.) can water chestnuts, drained and chopped

5 green onions, chopped 2 (14 oz.) packages wonton wrappers

Directions 1. 2. 3. 4. 5. 6. 7.

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In a large bowl, mix together the all ingredients except the wrappers and oil. Place about 1 tsp of the crabmeat mixture in the center of each wonton wrapper. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a large skillet heat the oil to 375 degrees F. Add the wontons in batches and cook them for about 3-4 minutes, flipping occasionally. Transfer the wrappers onto a paper towel lined plate to drain.

Hawaiian Style Wontons

Summertime

Wonton Salad

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 886 kcal Fat 63 g Carbohydrates 50.7g Protein 32.6 g Cholesterol 68 mg Sodium 1107 mg

Ingredients 4 (6 oz.) skinless, boneless chicken breast halves teriyaki marinade 8 green onions, chopped 1 tsp salt 1 tsp pepper 1/2 C. sugar 3/4 C. rice vinegar 1 C. olive oil 1/2 (14 oz.) package wonton wrappers oil for frying

1 head iceberg lettuce, chilled, and torn into bite-size pieces 1 (4 oz.) can sliced water chestnuts, drained 1/4 C. toasted sesame seeds 1/2 C. toasted sliced almonds 1 (10 oz.) can mandarin orange segments, drained

Directions 1. In a bowl mix together the chicken and teriyaki sauce and refrigerate, covered for about 1 hour. 2. Set your outdoor grill for direct heat and grease the grill grate. 3. For the dressing, in a blender, add the green onions, vinegar, oil, salt and black pepper and pulse till smooth. Transfer the mix into a bowl and refrigerate, covered before serving. 4. Cook the chicken on the grill till fully done. Transfer the chicken onto a cutting board and cut it into the desired size slices. Meanwhile in a large skillet, heat the oil on medium-high heat. 5. Cut the wonton wrappers into strips and cook in the hot oil till crisp. 6. Transfer the strips onto a paper towel lined plate to drain. 7. In a large bowl, mix together the remaining ingredients. Add the dressing and toss to coat well. 8. Serve everything with a topping of chicken slices and wonton strips. Summertime Wonton Salad

75

FLAVORFUL

Wontons

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 40 Calories 102 kcal Fat 6.1 g Carbohydrates 7.8g Protein 4.1 g Cholesterol 10 mg Sodium 207 mg

Ingredients 1 C. mayonnaise 1 C. grated Parmesan cheese 2 C. shredded mozzarella cheese 1 (14 oz.) can artichoke hearts, drained and chopped 1/2 (10 oz.) package frozen chopped spinach, thawed and drained 1/2 (6 oz.) can crabmeat 1 clove garlic, minced

1/2 tsp onion powder 1/4 tsp ground black pepper 1/4 tsp ground white pepper 1 (16 oz.) package wonton wrappers 1/2 C. diced green onion

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease mini muffin pans. 2. Arrange the wrappers into prepared muffin cups and cook everything in the oven for about 5 minutes. 3. Remove everything from the oven. 4. In a bowl, mix together the all ingredients except the green onion. 5. Fill each wonton cup with the crab mixture and cook everything in the oven for about 5 minutes. 6. Serve everything with a garnishing of green onion.

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Flavorful Wontons

Crowd Pleasing Wontons

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 5 Calories 295 kcal Fat 18.7 g Carbohydrates 18.9g Protein 12.3 g Cholesterol 38 mg Sodium 346 mg

Ingredients vegetable oil for frying 1 C. shredded cooked chicken 1/4 C. shredded Cheddar cheese 2 tbsp ranch dressing 1 tbsp butter, melted

1 1/2 tsp hot pepper sauce, or more to taste 20 wonton wrappers

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, mix together the all ingredients except the wrappers and oil. Place about 1 tbsp of the chicken mixture in the center of each wonton wrapper. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a baking sheet, place the wontons and freeze for about 5-10 minutes. In a large skillet heat the oil to 350 degrees F. Add the wontons in batches and cook them for about 2-3 minutes, flipping occasionally. Transfer the wrappers onto a paper towel lined plate to drain.

Crowd Pleasing Wontons

77

IMPRESSIVE

Wontons

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 60 Calories 91 kcal Fat 6.7 g Carbohydrates 4.7g Protein 2.7 g Cholesterol 11 mg Sodium 166 mg

Ingredients 1 (16 oz.) package wonton wrappers 1 lb. sausage 1 C. shredded Monterey Jack cheese 1 C. shredded Cheddar cheese 1/2 C. chopped green olives, drained

2 tablespoons scallion, chopped 1 C. Ranch-style salad dressing

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease mini muffin pans. 2. Arrange the wrappers into prepared muffin cups and cook everything in the oven for about 5 minutes. 3. Remove from the oven. 4. In a bowl, mix together the remaining ingredients. 5. Fill each wonton cup with the sausage mixture and cook everything in the oven for about 10-15 minutes.

78

Impressive Wontons

Asian Inspired Wontons

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 5 Calories 451 kcal Fat 34.1 g Carbohydrates 31.1g Protein 6.7 g Cholesterol 52 mg Sodium 960 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1 (4 oz.) can diced jalapeno peppers 20 (3.5 inch square) wonton wrappers

1/2 C. sweet chili sauce oil for deep frying

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, mix together the jalapeño peppers and cream cheese. Place about 1 tsp of the jalapeño mixture in the center of each wonton wrapper. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a large skillet heat the oil to 375 degrees F. Add the wontons in batches and cook them for about 2 minutes, flipping occasionally. Transfer the wrappers onto a paper towel lined plate to drain. Serve alongside the sweet chili sauce. 

Asian Inspired Wontons

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CLASSIC

Chinese Wontons

Prep Time: 40 mins Total Time: 55 mins Servings per Recipe: 12 Calories 338 kcal Fat 17.5 g Carbohydrates 27.6g Protein 16.6 g Cholesterol 50 mg Sodium 641 mg

Ingredients 1 egg white 1 tbsp water 1 lb. lean ground beef 1 lb. bulk hot Italian sausage 1 tbsp Asian sweet chili sauce 1 tbsp Chinese five-spice powder 1 tsp garlic powder 1 green onion, finely chopped

salt and pepper to taste 1 (16 oz.) package wonton wrappers 3 C. vegetable oil for frying 1/2 C. Asian sweet chili sauce, for dipping

Directions 1. In a small bowl, add the egg white and water and beat well and keep aside. 2. In a large bowl, mix together all the ingredients except the wrappers, oil and 1/2 C. of the Asian sweet chili sauce. 3. Place about 1 tsp of the beef mixture in the center of each wonton wrapper. 4. Coat the edges of the wrappers with the egg white mixture and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a large skillet heat the oil to 350 degrees F. 5. Add the wontons in batches and cook them for about 3-5 minutes, flipping occasionally. Transfer the wrappers onto a paper towel lined plate to drain. 6. Serve alongside the remaining sweet chili sauce.

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Classic Chinese Wontons

Delicious

Wonton Tarts

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 24 Calories 107 kcal Fat 6.7 g Carbohydrates 6.5g Protein 5.1 g Cholesterol 18 mg Sodium 164 mg

Ingredients 1 (6 oz.) can crabmeat, drained 1 tbsp chopped green onions 1/2 C. mayonnaise 1/2 tsp curry powder 1/2 tsp salt 1 tsp lemon juice

1 C. shredded Swiss cheese 1 (8 oz.) can sliced water chestnuts, drained 24 wonton wrappers

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else and lightly grease mini muffin pans. Arrange the wrappers into the prepared muffin cups and trim off the corners. Divide the trimmed corners in the bottom of each wonton cup. In a bowl, mix together the all ingredients except the water chestnut. Fill each wonton cup with the crab mixture and top with a water chestnut slice. Cook everything in the oven for about 12 minutes.

Delicious Wonton Tarts

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FIESTA

Wontons

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 28 Calories 46 kcal Fat 1.3 g Carbohydrates 6.4g Protein 2.4 g Cholesterol 1 mg Sodium 172 mg

Ingredients 1 tsp sesame oil 1 tsp canola oil 1 clove garlic, minced 1 (12 oz.) package frozen shelled edamame 1/3 C. thinly sliced green onions 1 tbsp hoisin sauce

1 tbsp soy sauce 28 wonton wrappers 1 tsp salt

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else and lightly grease a baking sheet. In a large skillet, heat both oils on medium-high heat and sauté the garlic for about 10 seconds. Stir in the edamame and cook them for about 5-7 minutes. Remove everything from the heat and keep aside to cool slightly. In a food processor, add the edamame mixture, soy sauce, hoisin sauce and green onion and pulse till smooth. 6. Place about 1 tbsp of the edamame mixture in the center of each wonton wrapper. 7. Coat the edges of the wrappers with the egg white mixture and fold them over the filling in a triangle shape. 8. With your fingers, press the edges to seal them completely. 9. Arrange the wontons onto prepared baking sheet and drizzle with cooking spray and sprinkle with salt. 10. Cook everything in the oven for about 12-14 minutes. 84

Fiesta Wontons

South-East

Asian Wontons

Prep Time: 45 mins Total Time: 2 hrs 15 mins Servings per Recipe: 18 Calories 618.2 Fat 54.3g Cholesterol 19.1mg Sodium 381.5mg Carbohydrates 25.3g Protein 8.6g

Ingredients

Directions

2 large potatoes, peeled 1 C. chickpeas, drained 2 tbsp vegetable oil 1/2 tsp cumin seed 1 bay leaf, crushed 2 large onions, finely chopped 1 lb ground beef 4 cloves garlic, crushed 1 tbsp gingerroot, minced 1/2 tsp ground black pepper 1 1/2 tsp salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp chili powder 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 2 tbsp cilantro, chopped 1 tbsp green chili pepper, finely chopped 1 (14 oz.) packages wonton wrappers 1 quart oil ( for deep frying)

1. In a pan of boiling water, cook the peas and potatoes for about 15 minutes. Drain well and transfer into a bowl, then mash them. 2. In a large skillet, heat the oil on medium heat and sauté the bay leaf and cumin seeds till browned. Stir in the onions and beef and cook them for about 5 minutes. Stir in the ginger, garlic and spices till well combined. Stir in the mashed potato mixture. 3. Remove everything from the heat and keep it aside to cool completely. Add the green chili pepper and cilantro and mix well. Place about 1 tbsp of the beef mixture in the center of each wonton wrapper. 4. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a large skillet heat the oil till hot.Add the wontons in batches and cook them for about 2 minutes, flipping occasionally. Transfer the wrappers onto paper towel lined plates to drain.

South-East Asian Wontons

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CRISPY

Wonton Chips

Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 1 Calories 5.8 Fat 0.0g Cholesterol 0.1mg Sodium 11.4mg Carbohydrates 1.1g Protein 0.2g

Ingredients 24 wonton wrappers, defrost if frozen salt or your favorite spices

Directions 1. 2. 3. 4.

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Set your oven to 400 degrees F before doing anything else and grease 1-2 baking sheets. Cut the each wonton wrapper into 4 triangles. Arrange the triangles onto prepared baking sheet in a single layer and sprinkle with the salt. Cook everything in the oven for about 5-7 minutes.

Crispy Wonton Chips

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