Had a "crunch tooth" today Crispy leftovers wontons!

Leftovers Wontons

I was on the computer this afternoon when the sudden urge for the delicious filled wontons I get at a local Thai restaurant hit me. I happened to have the ingredients on hand to make my copycat version as well as some new ideas I tossed together utilizing leftovers in the fridge. I ended up making 3 different wontons.

The first was a shredded pork roast with veggies wonton, secondly a chipotle chicken wonton and last a cream cheese, crabstick curry wonton. The first 2 were just leftovers I had from crock pot pork roast and chicken tacos I had made earlier this week. The last was my Thai copycat. I also made a dipping sauce to go along with.

My faves ended up being the Thai ones and the chicken chipotle wontons. The pork roast ones seemed to dry up abit once fried. I may have overcooked those ones.

It really is simple to make these delicious little packets of yumminess. If you have a deep fryer it's super easy. I used vegetable oil at 375 degrees. If not you can prepare on a stove in a deep pot with about an inch and a half of oil. Make sure you use a cooking thermometer for your oil temp.

All that you need to have on hand are your ingredients, wonton wrappers and a little dish of water for sealing them.

Here are the ingredients I used for the Thai wontons. I only made a small batch so you would need to adapt the ingredients to your taste and batch size.

Whipped cream cheese

Thai curry powder

imitation crab sticks chopped finely

dash of ground red pepper flakes

dash of turmeric

dash of coriander

Mix ingredients well in a bowl.

To prepare the wontons, I simply used a large flexible cutting board and made a little assembly line. Place wonton flat on board add a small spooful of mixture to the center of the wonton. Dip your little finger in the dish of water and wet 2 adjoining edges. Carefully fold over and seal wonton edges firmly. I made a little diagram to show this. By dark lines are wet, I mean the dark yellow lines :) The dotted line is just the way you fold it over.

Once your oil is up to temperature drop a few in slowly. I kept an eye on them and turned once so that both sides were golden. Take out with tongs or straining ladel, allowing oil to drain then place on paper towels. I usually cooked 4 at a time to avoid overcrowding which will lower your oil temp.

While I was waiting for my first batch to cook, I made a dipping sauce to go along with the wontons. I combined light corn syrup along with mirin rice wine vinegar until I got a thinned consistency. Again the ratio depends upon the quantity you make. It needs to be stirred very well to combine the two. The consistency it is best at is slightly runny. I then mixed in a pinch of ground red pepper flakes and half a teaspoon of thai chili garlic paste.

The imitation crab wontons came pretty close to what I enjoy at my local Thai restaurant so it definitely took care of the pesky "crunch tooth" I had. The chipotle chicken ones were delish too but that recipe will have to wait till another time. I hope this helps you take a new look at your leftovers and inspires you to create new recipes to enjoy. ~Curvy cook