Holiday cooking with won ton and egg roll wrappers

Holiday cooking with won ton and egg roll wrappers

As local cook Dena Strong has already demonstrated, won ton and egg roll wrappers are versatile in the kitchen.

More evidence: a press release from Frieda's Produce, which supplies local Schnuck's stores with produce, about won ton and egg roll wrapper. It also includes a delicious-looking recipe for Banana-Filled Egg Rolls With Custard Sauce. That is below.


Culinary Gift Wrap: Won Ton and Egg Roll Wrappers

As you wrap your holiday gifts, remember the gift of food deliciously wrapped in won ton or egg roll skins. These convenient and versatile paper-thin sheets of dough are ready to wrap around your favorite vegetable and meat mixtures for delicious Asian-style dumplings and egg rolls. Homemade won tons and egg rolls are the perfect party appetizer during the holidays.

(Frieda’s Egg Roll Wrappers are packed in 1-pound packages, with approximately 20 sheets (6.5-inch square) of thin raw pastry dough. Won Ton Wrappers are packed in 12-ounce packages with approximately 52 sheets (3.5-inch square) of dough. )

What is a won ton?

A won ton or wonton is a type of dumpling found in various Chinese cuisines and often filled with minced pork or diced shrimp with vegetables. They are commonly boiled and served in soup or deep-fried. In North American Chinese cuisine, wontons are often served without filling and eaten with a sweet-and-sour sauce. You might also find deep-fried wontons filled with cream cheese and crab – called Crab Rangoon. In addition, won ton wrappers are becoming a popular item in American restaurants to make fresh ravioli and tortellini.

What is an egg roll?

Egg rolls are an appetizer which was originally eaten in East Asia but has spread throughout the world as a staple of Asian cuisine. It is said that the spring roll led to the creation of the egg roll. In China, dumplings or stuffed dough products were recorded as early as 618-907 A.D., about the same time they were introduced to Japan.

Use egg roll and won ton wrappers to make Asian-style appetizers filled with meat, seafood or vegetables. Filled egg rolls and won tons may then be boiled, steamed or deep-fried.

Preparation Ideas:

  • Fill egg roll wrappers with a combination of shredded cabbage and meat, dip the dough in egg or an egg wash, then deep-fry or bake.
  • Use won ton wrappers to make steamed dumplings filled with vegetables, meat or seafood.
  • Use won ton skins to make fresh ravioli, such as butternut squash and sage ravioli. Then pan fry to brown, steam to finish and top with a sage brown-butter sauce.
  • To seal the edges of the dough, dip your finger in water and run across the dry dough edges, then compress. Gently push out any air bubbles.
  • Try filling wrappers with fruit and baking or frying for a delectable dessert.
  •  Cut dough into thin strips and bake into crispy won ton chips to top salads and desserts. Season with salt or sugar.

Here’s a sweet and unique way to use egg roll wrappers:

Banana-Filled Egg Rolls With Custard Sauce

4 large bananas
1/2 of a 16-ounce package Frieda's Egg Roll Wrappers (8 wrappers)
2 ounces (2 squares) semi-sweet baking chocolate, chopped; or 1/4 cup chocolate chips; or 1/4 cup Frieda's Crystallized Ginger, chopped
Cooking oil for deep-frying

Custard Sauce:
1 beaten egg
2 cups milk
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoons salt
1 teaspoon vanilla

Peel bananas; quarter lengthwise. Lay egg roll wrappers on a flat surface with point facing you. Arrange two banana quarters on center of skin. Sprinkle with 1/2 tablespoon chocolate or crystallized ginger. Fold and seal as directed on egg roll package. In a wok or deep skillet, pour oil 2 inches deep. Heat to 365 degrees. Deep-fry one at a time, for 1 to 1 1/2 minutes or until deep golden brown. Drain well on paper towels; keep warm in a 250-degree oven until all are fried. Serve warm with Custard Sauce. Makes 8 servings.

Source and photo -

Tags (2):food, recipes

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DenaS wrote on December 16, 2010 at 10:12 am


I have a phobia about deep frying, having watched my mom accidentally deep fry herself by turning over a fryer full of boiling oil when I was about 8. But that looks so tasty I'm tempted to see if I can ask a favor of someone with more nerves than I have... :D