The author wanted something unique for a holiday dinner. Being Irish, it is possible that making spring rolls (having never made spring rolls before) was not the wisest choice. Nonetheless, I found a (seemingly) simple recipe.
I found some very nice fresh green onions at the 2nd Street Market, and Liberty Market has unprocessed sea salt. The cream cheese and the spring roll wrappers were found at a local grocery. A word of caution: if your spring roll wrappers were manufactured in Detroit, you might want to rethink those, also. A better shopping option would be Far East Foods, 116 Woodman Drive in Dayton.
Upon beginning my kitchen adventure, I realized that the spring roll wrappers I had purchased were actually won ton wrappers (manufactured in Detroit). Undaunted (ignorance is bliss) I continued on, figuring I would simply be working on a smaller scale.
Here are a few things that I discovered in the process:
- Making won tons looks easier than it is.
- Keep the wrappers covered with a damp cloth while you are working, to prevent the others from drying out.
- Your fingertips need to be pretty darn wet to make the edges of these things stick together.
- You will probably get the hang of this while making the last 3 won tons (as I did).
- And most importantly - it doesn't matter what these things look like, they are going to taste terrific.
Cream cheese won tons
- Won ton wrappers
- 8 ounces cream cheese (at room temperature)
- 3 green onions, finely sliced
- ¼ teaspoon unprocessed sea salt
- Dash of pepper (optional)
- Oil for frying
- Have a bowl of warm water ready for dipping your fingers into.
In a bowl, mix together the cream cheese, green onions, and salt with a fork. Lay out a wrapper and dampen the outer edges. Place a small bit of cream cheese mixture in the center of the wrapper at a diagonal (see the slideshow). Using wet fingertips, fold the wrapper in half, like a triangle, and pinch the edges together firmly. Bring the bottom edges of the triangle together, and then fold them over. Now fold the top edge over (like an envelope) around the cream cheese (again - see the slideshow for photos making won tons, as well as some great blooper won ton photos). Continue on until you are out of cream cheese mixture or patience, whichever comes first. Lay each won ton on a plate in a single layer (not on top of each other).
Put oil in a large skillet to about ¼ inch deep and heat the oil over medium heat. When the oil is hot, carefully place the won tons in the skillet and fry for about 2 or 3 minutes on each side. They are done when they are golden brown and crispy. Let them to dry on a paper towel before serving with whatever dipping sauce you choose. Trader Joe's Peach salsa is a good choice.
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