Print
Email
Add a photoServings: 2
Ingredients
- 3/4 c. canned sweet red bean paste
- 1/2 c. minced raisins
- 1/3 c. coconut
- 1 T lemon juice
- 1 T water
- 1 teaspoon vanilla
- 40 wonton skins or possibly 10 egg roll skins, cut in 1/4
- Veg. oil for deep fat frying
- Powdered sugar
Directions
- For Filling: In a mixing bowl stir together the sweet bean paste, the minced raisins, the coconut, the lemon juice, the water and the vanilla.For Each Wonton: Position wonton skin with 1 point towards you. Place about 1 tsp of filling just off center of skin. Fold bottom point off wonton skin over filling; tuck point under filling. Roll once to cover filling, leaving 1 inch unrolled at the top of skin. Moisten the right handed corner of the skin with water. Grasp the right and left corners of skin; bring these corners toward you below the filling. Overlap the lefthand corner of the right hand corner; press the wonton skin securely to seal. Repeat to make 40 wontons.
- Fry wontons, a couple at a time, in deep hot oil (365 degrees) for 2-3 min or possibly till golden brown. Drain on paper toweling. Cool. Dust with powdered sugar.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 2 servings | |
| Calories 407 | |
| Calories from Fat 24 | 6% |
| Total Fat 2.85g | 4% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 144mg | 6% |
| Potassium 786mg | 22% |
| Total Carbs 91.41g | 24% |
| Dietary Fiber 8.3g | 28% |
| Sugars 66.54g | 44% |
| Protein 8.35g | 13% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
