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{{Wikifiedrecipe}}
 
==Description==
 
==Description==
 
Makes 66 appetizers
 
Makes 66 appetizers
 
===Ingredients===
 
===Ingredients===
* 2 cups finely chopped cooked chicken
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* 2 cups finely chopped cooked [[Chicken]]
* 2 cups cooked rice
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* 2 cups cooked [[rice]]
* 1 8-ounce can water chestnuts, drained and finely chopped
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* 1 8-ounce can [[water]] chestnuts, drained and finely chopped
* 1 cup grated Cheddar cheese
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* 1 cup grated [[Cheddar]] cheese
* 1 cup chopped celery
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* 1 cup chopped [[celery]]
* 2/3 cup sour cream
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* 2/3 cup [[sour cream]]
* 1/2 cup finely chopped onion
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* 1/2 cup finely chopped [[Onion]]
 
* 1 4-ounce can chopped green chiles
 
* 1 4-ounce can chopped green chiles
* 2 teaspoons chili powder
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* 2 teaspoons [[chili powder]]
* 1 teaspoon salt
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* 1 teaspoon [[salt]]
* 1/4 teaspoon hot pepper sauce
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* 1/4 teaspoon [[hot pepper]] sauce
 
* 66 wonton skins
 
* 66 wonton skins
* 4 cups vegetable oil for frying
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* 4 cups [[vegetable oil]] for frying
 
* Picante sauce
 
* Picante sauce
 
*
 
*
 
===Directions===
 
===Directions===
Combine chicken, rice, water chestnuts, cheese, celery, sour cream, onion, chiles, chili powder, salt and pepper sauce in large bowl. Place 1 tablespoon rice mixture in center of each wonton skin. Fold bottom corner up over filling, then fold in side corners over filling. Brush edges with water and roll up to seal.
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Combine [[Chicken]], [[rice]], [[water]] chestnuts, cheese, [[celery]], [[sour cream]], [[Onion]], chiles, [[chili powder]], [[salt]] and [[pepper]] sauce in large bowl. Place 1 tablespoon [[rice]] mixture in center of each wonton skin. Fold bottom corner up over filling, then fold in side corners over filling. Brush edges with [[water]] and roll up to seal.
   
 
 
   
Heat oil in deep fryer or heavy saucepan to 375 degrees; fry rolls, a few at a time, 1 minute or until golden brown. Remove with slotted spoon; drain on paper towels. Serve warm with picante sauce for dipping.
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Heat [[oil]] in deep fryer or heavy saucepan to 375 degrees; fry rolls, a few at a time, 1 minute or until golden brown. Remove with slotted spoon; drain on paper towels. Serve warm with picante sauce for dipping.
   
   
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[[Category:Chinese Recipes]]
 
[[Category:Chinese Recipes]]
 
[[category:chili powder Recipes]]
 
[[category:chili powder Recipes]]
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[[category:vegetable oil Recipes]]
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[[category:chili powder Recipes]]
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[[category:sour cream Recipes]]
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[[category:chile Recipes]]
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[[category:Chicken Recipes]]
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[[category:Cheddar Recipes]]
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[[category:pepper Recipes]]
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[[category:celery Recipes]]
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[[category:water Recipes]]
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[[category:Onion Recipes]]
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[[category:rice Recipes]]
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[[category:salt Recipes]]
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[[category:oil Recipes]]

Revision as of 03:25, 14 May 2006

Description

Makes 66 appetizers

Ingredients

Directions

Combine Chicken, rice, water chestnuts, cheese, celery, sour cream, Onion, chiles, chili powder, salt and pepper sauce in large bowl. Place 1 tablespoon rice mixture in center of each wonton skin. Fold bottom corner up over filling, then fold in side corners over filling. Brush edges with water and roll up to seal.


Heat oil in deep fryer or heavy saucepan to 375 degrees; fry rolls, a few at a time, 1 minute or until golden brown. Remove with slotted spoon; drain on paper towels. Serve warm with picante sauce for dipping.




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See also

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