- 40
Ingredients
- Sweet and Sour Sauce:
- Sweet and Sour Sauce
- (recipe follows)
- 1/2 cup Chinese-style thin egg
- noodles, broken into
- 1 -inch pieces
- 2 tablespoons butter or
- margarine
- 4 ounces boneless lean pork,
- finely chopped
- 6 fresh medium mushrooms,
- finely chopped
- 6 green onions, finely
- chopped
- 8 ounces deveined, shelled
- shrimp, cooked and finely
- chopped
- 1 hard-cooked egg, finely
- chopped
- 1-1/2 tablespoons dry sherry
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 40 wanton wrappers
- 1 egg, lightly beaten
- Vegetable oil for frying
- Carrot stick and green onion
- bundle*
- *Tb make vegetable bundle, cut 6- to
- 8 -inch length off top of green onion.
- Place in salted water; let stand at least
- 15 minutes. Tie around small bundle of fresh vegetables.
- 4 teaspoons cornstarch
- 1 cup water
- 1/2 cup distilled white vinegar
- 1/2 cup sugar
- 1/4 cup tomato paste
- Combine all ingredients in small
- saucepan. Bring to a boil over medium
- heat, stirring constantly. Boil 1 minute, stirring constantly.
Preparation
Step 1
1. Prepare Sweet and Sour Sauce;
set aside.
2. Cook noodles according to
package directions; rinse and drain.
3. Heat butter in wok or large skillet
over medium-high heat. Add pork;
stir-fry until no longer pink in center,
about 5 minutes. Add mushrooms and
onions; stir-fry 2 minutes.
4. Remove wok from heat. Add
noodles, shrimp, hard-cooked egg,
sherry and salt and pepper; mix well.
Spoon 1 tablespoon pork mixture
across center of each wonton
wrapper. Brush edges lightly with
beaten egg. Fold in half, making points
meet to form triangle; pinch edges
slightly to seal.
5. Heat oil in wok or large skillet to
375°F. Add 4 to 6 rolls at a time; cook
until golden and crisp, 3 to 5 minutes.
Drain on paper towels. Serve with
Sweet and Sour Sauce.