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* 2 teaspoons [[chili powder]] |
* 2 teaspoons [[chili powder]] |
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* 1 teaspoon [[salt]] |
* 1 teaspoon [[salt]] |
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− | * 1/4 teaspoon [[hot pepper]] sauce |
+ | * 1/4 teaspoon [[chile|hot pepper]] sauce |
* 66 wonton skins |
* 66 wonton skins |
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* 4 cups [[vegetable oil]] for frying |
* 4 cups [[vegetable oil]] for frying |
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==Directions== |
==Directions== |
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− | #Combine [[Chicken]], [[rice]], [[water |
+ | #Combine [[Chicken]], [[rice]], [[water chestnut]]s, [[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. |
#Place 1 tablespoon [[rice]] mixture in center of each wonton skin. |
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#Fold bottom corner up over filling, then fold in side corners over filling. Brush edges with [[water]] and roll up to seal. |
#Fold bottom corner up over filling, then fold in side corners over filling. Brush edges with [[water]] and roll up to seal. |
Revision as of 20:32, 14 May 2010
Description
Makes 66 appetizers
Ingredients
- 2 cups finely chopped cooked Chicken
- 2 cups cooked rice
- 1 8-ounce can water chestnuts, drained and finely chopped
- 1 cup grated Cheddar Cheese
- 1 cup chopped celery
- 2/3 cup sour cream
- 1/2 cup finely chopped Onion
- 1 4-ounce can chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 66 wonton skins
- 4 cups vegetable oil for frying
- Picante sauce
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.