Baked Wontons

I used Julie Van Rosendaal's Wonton recipe as an inspiration for these. They were so good we didn't even make it to the table to eat them, they disappeared off the plate as I put them on it. I barely was able to snap a picture before they were all gone.

1/2 lb. ground pork
1/4 cup green onions, finely chopped                                        1 tbsp. soy sauce
1 tsp. rice vinegar
1 tsp. sesame oil                                                                  1 pkg wonton wrappers(you won't use all of them)

1. Brown ground pork and drain off fat.                                     2. Mix pork with remaining ingredients.                                      3. Put about a teaspoon to a teaspoon and a half of mixture in the middle of wonton wrapper. Fold wrapper together into a triangle, using your finger wet around the edges to make them stick together.                                                                    4. Put them on a baking sheet either lined with a silicone baking sheet or sprayed with cooking spray. Spray Wontons with canola oil if you have an oil spray bottle, if not then just brush them lightly with oil.                                                                      5. Bake in oven at 425 for 10 to 15 minutes, about halfway flip them and spray the other side.

We didn't  dip them in anything, they were really good as they were, but I did pick up some sauce this weekend to try dipping them when I make them again. (which will be soon!)

 

Technorati Tags: baked wontons

Vietnamese Night!

Vietnamese is one of my favourite foods, this was my first attempt at making it myself and it won't be the last! It was sooooo good!

Spring Rolls

1/2 pound ground pork

1 cup finely shredded cabbage

1/2 cup finely shredded carrot

1/4 cup green onions, thinly sliced

2 tablespoons chopped fresh cilantro

1/2 teaspoon sesame oil

1/2 tablespoon oyster sauce

1 1/2 teaspoons minced garlic

1 teaspoon chile sauce

1 tablespoon cornstarch

1 tablespoon water

1 pkg spring roll wrappers

1. Preheat oven to 425 degrees F .

2. Brown pork in a saucepan. Remove from heat and drain.

3. In a medium bowl, mix pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, garlic and chile sauce.

4. Mix cornstarch and water in a small bowl.

5. Put about 1 tablespoon of pork mixture in centre of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.

6. Put spring rolls in a single layer on a baking sheet. Brush with canola oil. Bake for 20 minutes, turning after 10 minutes, or until hot and lightly browned.

7. Serve on vermicelli salad bowl or eat on their own. Try dipping them in some Nuoc Cham(recipe at the end of this post) and with a little bit of chile sauce on it.

 

 

Rice Vermicelli Salad Bowl

1 pkg rice vermicelli

1 cup green onion, sliced thinly

2 cups lettuce, shredded thinly

1/2 cup shredded carrot

1 long english cucumber, sliced then cut in half

fresh or freeze dried cilantro

Nuoc Cham(recipe to follow)

1. Cook rice vermicelli according to package directions, leave to cool in strainer/colander.

2. Put a couple handfuls of rice vermicelli in each bowl for how many you are serving. Divide green onion, lettuce, carrots and cucumber evenly among bowls.

3. Top with about a tablespoon of cilantro and as much Nuoc Cham as desired(usually about 1/4 to 1/2 cup). Mix together, top with spring rolls and enjoy!

 

Nuoc Cham

1 cup water

4 tablespoons rice vinegar

4 tablespoons sugar

5 tablespoons fish sauce

1 tablespoon garlic, finely chopped

chilies(I just use dried)...as much as you like or don't like

1. Combine water, sugar and rice vinegar in small saucepan and bring to boil. Remove from heat and leave until cooled.

2. Add remaining ingredients and mix well.

 

Technorati Tags: vietnamese Food,nuoc cham,rice vermicelli,pork spring rolls,baked spring rolls,spring rolls