Low Fat Wonton Egg Roll Gyoza Chips With Salsa Recipes

LOW-FAT (WONTON EGG ROLL GYOZA) CHIPS WITH SALSA

Steps:

• Preheat oven to 425°.
• Spray a cookie sheet with non-stick spray and then lay the wrappers on the sheet.
• Cut square wrappers into triangles and round wrappers into pie shaped wedges.
• Spray the wrappers with a coating of non-stick spray.
• Put the sheet in the oven and bake for about 5-10 minutes.
• Watch VERY carefully as oven times may vary, when the wrappers are lightly browned and crisp remove from the oven.
• Lightly salt or season the "chips" and serve with salsa.
• Very good!

SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE

Steps:

• For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
• In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
• Have a small bowl of water ready for moistening your fingers.
• Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
• Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
• For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
• Serve the egg rolls with the salsa on the side, for dipping.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

OVEN-BAKED TERIYAKI OR THAI WONTON CHIPS

Steps:

• For the teriyaki chips.
• Set oven to 400 desgrees.
• Line a large baking sheet with parchment paper.
• For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
• Cut the egg roll wrappers into thirds.
• Brush one side with the teriyaki mixture.
• Turn over and brush the mixture on the other side.
• Place on the baking sheet.
• Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
• When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
• For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
• Follow the same instructions as for the teriyaki chips.