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Crispy, golden-fried wontons filled with a savory and spiced scrambled egg mixture. A popular Indo-Chinese appetizer that's perfect for parties and gatherings, ready in under 30 minutes.
Prepare the Egg Filling
Assemble the Wontons
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Crispy, golden-fried wontons filled with a savory and spiced scrambled egg mixture. A popular Indo-Chinese appetizer that's perfect for parties and gatherings, ready in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 327.4 calories per serving with 9.22g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Fry the Wontons
Serve
Add other finely chopped vegetables like cabbage, spring onions, or mushrooms. For a non-vegetarian version, add 100g of cooked minced chicken or shrimp to the egg mixture.
For a healthier alternative, steam the wontons for 8-10 minutes until the wrappers are translucent, or air-fry them at 180°C (350°F) for 10-12 minutes after lightly brushing with oil.
For extra heat, increase the number of green chillies or add 1 teaspoon of schezwan sauce or red chilli flakes to the egg filling.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
This recipe includes vegetables like carrots and capsicum, which contribute essential vitamins and minerals such as Vitamin A and Vitamin C, supporting vision and immune health.
Each serving of 5 egg wontons contains approximately 385 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Egg Wontons are a delicious appetizer but are deep-fried, which makes them high in calories and fat. They do provide protein from the eggs and some nutrients from the vegetables. To make them healthier, consider steaming or air-frying them instead of deep-frying.
Yes, you can prepare the egg filling up to a day in advance. Store it in an airtight container in the refrigerator. Ensure it's at room temperature before you start filling the wontons.
Wontons can burst for a few reasons: they might be overfilled, the edges were not sealed properly, or there were air bubbles trapped inside. Use only about a teaspoon of filling, press the edges firmly with a little water to seal, and gently push out any air before sealing the final edge.
Yes, you can freeze them after assembling but before frying. Place the uncooked wontons on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. You can fry them directly from frozen, just add a couple of extra minutes to the cooking time.