5-Ingredient Pacific Rim Wontons

by Heather on May 23, 2011

The more I write this blog the more I see that I have the most irrational fears.

This week’s unveiled fear is wonton wrappers. Terrified of them. Scared to death. Oh, and lazy. Don’t forget to throw that little gem in there.

I suppose more than anything it’s the fear of failure that gets me all in a tizzy over things like wonton wrappers, making my own ladyfingers and the like. No one likes to fail, and I certainly don’t like to lose. Ever. Never ever.

It’s kind of probably not my best quality ever, but there you have it.

So when Barhyte Foods contacted me a few weeks ago about participating in their new Saucy Mama contest (you can read last year’s contest entry for stuffed mushrooms here), I jumped at the chance. Competition…I like it. I was hooked.

The premise of the contest was to come up with a 5-ingredient dish using one of 6 items they sent to try. And with things like Sweet Heat marinade, Pacific Rim sauce, Creamy Santa Fe Chipotle sauce, and a huge assortment of mustards I knew it wouldn’t be hard to make something delicious! Well my friends, I did it. I made something awesome. In five ingredients or less.

Oh, and I faced my fear of wontons. Done and done.

5-Ingredient Pacific Rim Wontons

1 package of wonton wrappers (they come around 40 to a pack or so)
1 package of broccoli slaw (can be found in the produce section of the store; regular coleslaw mix would work fine as well)
1/2 cup of Saucy Mama Pacific Rim Ginger dressing (plus more for dipping!)
2 green onions, roughly chopped
2 Tbsp of plain breadcrumbs

In a food processor combine the broccoli slaw, green onions, dressing, and breadcrumbs. Pulse 2-4 times until the mixture is combined and the pieces of broccoli slaw are smaller. Lay the wonton wrappers out; place a heaping teaspoon of the mixture in the middle of each one. There are three ways I folded mine yesterday:

For mini-eggrolls: fold in two opposing corners to the middle of the mixture. Take the unfolded corner closest to you and fold that over the other two. Roll tightly toward the final unfolded corner, making sure to keep all of the filling inside. Wet the last corner with a little water and press it into the eggroll.
For triangles: using your finger brush a little water on all sides of the wrapper. Fold two opposing corners in toward one another to form a triangle. Press the sides together, making sure to keep the filling in the middle and not on the edges.
For pockets: follow the steps above for the triangles, but the brush a little water on the bottom middle part (where the filling is). Fold one corner in and stick it on the water. Brush a little more water on top of that and fold the other corner in.

Now there are 3 ways that you can cook these. One is boiling them in water for about 3 minutes and, if you should so choose, saute them in a little vegetable oil to crisp up the outside. You could also bake them at about 350 for 8-10 minutes until golden brown. Or if you’re like me, you can go hard or go home and boil them. To do that pour vegetable oil into a heavy saucepan til it reaches about 1 inch deep. Heat over low heat and when it starts to crackle immediately to a drop of water it’s ready for the wontons. Fry them for about 2-3 minutes on each side until golden. Then place them on paper towels to drain. Serve warm or at room temperature with more of the Pacific Rim Ginger dressing for dipping!

Want to WIN your own sampling of Saucy Mama sauces?! Just look below for details…

This contest is for US residents and is sponsored by Barhyte Foods. It will end Thursday, May 26, at 5pm MST. Winner will be announced on Friday morning’s post. To enter do any or all of the following: