Rhubarb Wontons
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Blend until liquefied
2
Place the chopped rhubarb into the container of a blender or food processor
3
Pour into a large bowl and stir in the flour and sugar until smooth
4
Lay a few of the wonton wrappers out at a time on a clean surface
5
Keep a small bowl of water nearby for dipping your fingertips
6
Place a generous spoonful of the rhubarb mixture into the centers of the wrappers
7
Dip your finger in the water and brush onto the edges to moisten
8
Fold the wrapper into a triangle to seal, then moisten the inside of the two corners and press them against the top corner to seal
9
Repeat with remaining wrappers and filling
10
Heat the oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C)
11
Fry as many wontons as you can at one time without crowding
12
Turn as needed until golden brown on all sides, about 5 minutes per batch
13
Use a slotted spoon to remove to a paper towel-lined plate
14
Serve warm