CRISPY WUN TON
Kathy Arrell
1 lb. ground lean pork
4 water chestnuts, chopped
1/4 c. bamboo shoots, chopped
2 T. Chinese parsley, chopped
6 shrimps, chopped
2 T. green onions, chopped
1/2 tsp. sugar
1 egg, beaten
1 tsp. cornstarch
1 tsp. salt
oil for frying
Wun Ton Pl (wrappers)
Combine ingredients. Place 1 teaspoonful of mixture in center of wun ton wrapper. Fold into triangles or rectangles. Moisten sides with water; press together to seal ends. Fry in hot oil (375°) until golden brown.
