Rhubarb Wontons recipe

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Ingredients

5 stalks rhubarb, chopped
¾ cup all-purpose flour
1 ¼ cups white sugar
40 (3.5 inch square) wonton wrappers
1 quart oil for frying

Nutrition Info

153.6 calories
carbohydrate: 25.9 g
cholesterol: 1.4 mg
fat: 4.7 g
fiber: 0.6 g
protein: 2.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 92.1 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

40 wontons

Recipe Note

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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