Baked, not fried.

Leftover chicken wontons and egg rollsI try to be as healthy as possible. Key word: try. So when I forgot to take the oil that I used to fry my kabocha korokke in at my boyfriend’s other house, I had no choice but to bake my wontons and egg rolls. The result? Beautifully crisp and you-wouldn’t-believe-it’s-not-fried leftover chicken wontons and egg rolls.

I was recently in Seattle this past weekend and after failing to get in one of my favourite restaurants in Pike Place, The Pink Door, to catch the evening burlesque show, I remembered a Morroccan restaurant my Morroccan coworker suggested: Marrakesh. Only a short distance from the market, we made it in time just before closing. It was like entering into a different world. We opened the door to find that we were under a Cirque du Soleil-type of tent with cushions for seats and very tight quarters…and no utensils. Unfortunately Fortunately, this was a good thing. Unfortunately, everything else sucked. I received the worst customer service in history. Period. The food was sub-par and it really piqued my interest in trying and finding Morroccan restaurants in Vancouver but the whole thing fell flat. It was a great value for the food, however, as we were left with three boxes of take out — two of which were chicken.

So we made it home and one box of chicken is just inedible, totally dry. What to do? Flake all the meat off and turn it into something new. The Morroccan flavours were still present, however, I wanted to turn the whole dish around into something completely different.

I found a package of unopened egg roll wrappers in the freezer and it was set — I was going to make wontons and freeze them for a quick lunch in the future. However, when I thawed them out, the wrappers became very brittle so please, please try to buy fresh ones or, if you can, get actual wonton wrappers. I got really frustrated with trying to get these egg roll wrappers to stick together but with no avail. They kept on opening. Tried making egg rolls and although it was a bit easier, they still didn’t stay together so I had no choice but to bake ’em off at that moment…which came with great success!
Leftover chicken wontons and egg rolls Leftover chicken wontons and egg rolls Leftover chicken wontons and egg rolls Leftover chicken wontons and egg rollsLeftover chicken wontons and egg rolls

What you’ll need:
– 1 1/2 cups leftover chicken (flaked, preferably)
– 2 tbsp hoisin sauce
– 1 tsp soy sauce
– 2 tsps maple syrup
– 2 tbsp tahini
– 1 tsp sesame oil
– 2 tsps Sriracha
– 3 egg roll wrappers
– Water (as needed)
– All purpose flour (as needed)
– Safflower oil (as needed)

What you’ll need to do:
1. Preheat oven to 350F.
2. Mix all ingredient except for egg roll wrappers and safflower oil and set aside.
3. If you want to make egg rolls, leave the wrappers as is. If you would like to make wontons, take one wrapper and cut it into quarters (or just use wonton wrappers). For egg rolls, place 1/2 cup of filling and fold and roll according to packaged directions. For wontons, follow whichever technique you would like. Combine water and flour to make a “paste” to “glue” the wrappers down (These instructions were on the egg roll wrapper package and did not really work for me so I just folded them and placed the folded side down to keep them together).
4. On a lined baking sheet, place your finished rolls/wrappers and brush them with oil. Bake for 15 minutes or until browned and crispy.
5. Serve with a sweet chili dipping sauce or good on its own. Makes 3 egg rolls or 8 wontons.

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