Thanksgiving Leftover Wontons With Cranberry Salsa
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Lemon Juice1 cup
Dried Cranberry1.5 cups
Turkey (shredded cooked)1 cup
Stuffing (prepared)110 g
Cream Cheese (softened)1 cup
Turkey Gravy (thick)3 cups
Canola Oil (for frying)2 tbsps
Onion (minced)1 tbsp
Lime Juice1 tsp
Garlic (minced)1 tsp
WaterDirections:
1
Pour the lemon juice over the dried cranberries in a bowl; set aside
2
Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined
3
Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper
4
Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork
5
Sprinkle the wrapper with salt
6
Repeat with remaining filling and wrappers
7
Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side
8
Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling
9
Drain the lemon juice from the dried cranberries
10
Place cranberries into a food processor; pulse several times until the cranberries are finely chopped
11
Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water
12
Serve with the hot fried wontons