4 pieces per serving $1.20 per serving

I love deep fried food like crazy!!! However, I know it is not good for me, so I don’t cook deep fried food as often as I may want to be. Anyway, I recently kept thinking about fried wonton(non stop kind of thinking), so I decided to make fried wonton this weekend. I have recipe before on how to make wonton, and I only substituted the Chinese celery with water chestnut today. I did change the way how to wrap it today so they will look prettier for deep fry, don’t use this method when you make wonton for soup. I also make a few with mozzarella cheese (1:1 ration, half cheese and half meat and shrimp combo). It is so good!

The only thing I would do differently next time is to buy the thick skin for fried wonton, the one I had was the really thin ones. Usually we use thin one for wonton soup and thick one for deep fry, the reason being the thin one get burned too easy. I had to use 2 pieces of wonton skin to make one wonton, and still they look kind of burn.

Serve this fried wonton with the Thai sweet Chili sauce, perfect combination.

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

我喜欢油炸食品已经到了疯狂的地步!!!不过, 我知道这对我不好, 所以我不经常做。 我最近一直在想吃炸馄饨 (不停的想), 所以我决定这个周末做炸馄饨解馋。我以前有做馄饨的食谱, 我今天用马蹄代替了芹菜。今天我改变了一下包法, 所以他们看起来更漂亮, 你做馄饨汤不要用这种包法 。我还做了一些加了奶酪的 (1:1 比例, 半奶酪和半肉和虾组合)。太好吃了!

下次再做我唯一会改的是买厚皮包油炸馄饨, 我这次用的是很薄的。通常, 我们用薄的包做馄饨汤用厚的包来炸, 原因是薄的太容易焦。我不得不用2块馄饨皮做一个馄饨, 但看起来还是有点焦。

这个炸馄饨配泰式甜辣椒酱, 完美结合。

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/