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My review
Rhubarb Wontons
1
Sumehra
"This is an Asian twist on rhubarb pie. Sweet and tangy rhubarb is wrapped in a wonton wrapper and fried to make a sweet treat with a nice crunch!"
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Ingredients
1 h servings 154Original recipe yields 20 servings (40 wontons)
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- US
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Directions
{{model.addEditText}} Print- Place the chopped rhubarb into the container of a blender or food processor. Blend until liquefied. Pour into a large bowl and stir in the flour and sugar until smooth.
- Lay a few of the wonton wrappers out at a time on a clean surface. Keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful of the rhubarb mixture into the centers of the wrappers. Dip your finger in the water and brush onto the edges to moisten. 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. Repeat with remaining wrappers and filling.
- Heat the oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry as many wontons as you can at one time without crowding. Turn as needed until golden brown on all sides, about 5 minutes per batch. Use a slotted spoon to remove to a paper towel-lined plate. Serve warm.
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Reviews
Read all reviews 3Most helpful
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5/21/2010
These were okay. My boyfriend loved them but I really wasn't a fan. Needed to be more rhubarb/sugar, less flour. The texture and taste of the flour just made the filling become pastey. I thi...
7/6/2009
These were great! Always looking for a new way to use up my rhubarb, and these hit the spot. I did put some icing sugar on them, but wouldn't need to as the flavor is great!
7/3/2011
Made these for a BBQ and everyone LOVED them! I served them sprinkled with powdered sugar and raspberry syrup on the side.