Red Sauce Wontons

Red Sauce Wonton Pic

The Best Wontons Recipe

If you like Chinese Wontons, you’re going to love this Red Sauce Wontons recipe.  It’s generally sweet and spicy but you can control exactly how much you want of each, easily.  It’s true that this recipe was once on P.F. Chang’s menu.  I’m not quite sure if it is anymore but I’ve broken down a restaurant size recipe and created this family size equivalent with medium heat.  So feel free to adjust the Chili Oil, Chili Paste and sugar to your desired preference.

Wontons

Recipes made with Wontons

If you’re looking for more of a traditional Wonton Soup recipe, CLICK HERE.  Also, I make the best Pot Stickers and my Shrimp dumplings recipe is amazing so you need to check those out too.  Pot Stickers are also know as Gyoza, which is seasoned and flavor ground pork that is steamed inside of a wonton wrapper that is folded into a crescent moon shape and pan fried.  Shrimp Dumplings are very similar, only they are stuffed with seasoned and ground shrimp, instead, then steamed and pan fried. Oh, and did I mention the Dipping Sauce?  Mmm, mm, mm!

Red Sauce Wontons Ingredients:

1/2 lbs Ground Pork
1/4 tsp Powdered Ginger
1/4 tsp Garlic Powder
1 pkg Wonton Wrappers

Red Sauce
1 cup Soy Sauce
3 tbsp White Vinegar
1 tbsp Chili Oil
1 tbsp Chili Paste
1 tbsp Sesame Oil
1/4 cup Sugar
2 Garlic Cloves, chopped
1 tbsp Canola Oil

Serve 5 Wontons with 2 oz of Sauce and Garnish with Green Onion and Cilantro.

Original Egg Rolls

Original Egg Rolls

The Best Egg Rolls

For some reason what people are calling the “Original Egg Roll” has slipped through the cracks with online recipes.  All it is, pretty much, is just a normal egg roll that is dipped in a Chinese Batter before its fried. I’ve researched it a little bit and some claim that the egg roll wrapper is suppose to be a crepe but I’ve had it served both ways. I find using a normal wrapper is much more practical for sealing and they’re fairly cheap so I don’t bother with the extra hassle of making my own.

Egg Rolls

My experience with Egg Rolls

These Egg Rolls leave little to be desired.  Except for the fact that you’ll probably want more.  One bite into these crunchy vegetable and pork fried rolls sends me spinning.  And because these aren’t made at most Chinese Restaurants anymore, I’m left with making my own and it took me a while to perfect.  But now that I’ve got it down, I thought I’d share it with the world.  I’ve included my Sweet and Sour sauce and my normal egg roll recipe in the links below, if you’re interested.  Also my Chinese Batter is there if you didn’t fully understand the way I make it here.

Sweet and Sour Sauce
Egg Rolls
Chinese Fry Batter

The Original Egg Rolls Ingredients:

Egg Roll Wrappers or Crepe Pancakes
1/2 lbs Ground Pork, cooked
1/2 cup Bean Sprouts
1/2 Onion, sliced
1/2 cup Cabbage, chopped
1 tsp Soy sauce White or Black Pepper to taste

Fry Batter
1 cup Self Rising Flour
1 cup Water, maybe a little more

Follow the instructions in the video tutorial to make the Original Egg Rolls.

Sweet and Sour Sauce

Sweet and Sour Sauce Main pic2

This Sweet and Sour Sauce is so good you’ll never buy that bottled crap again. Unless it’s Sweet Chili Sauce of course (I love that stuff). This recipe is so easy too. You can pretty much just throw everything in the blender, then cook it on the stove until it thickens; which is only as long as it takes to bring it to a boil.  And, truth be told, you can even cut this recipe in half if you don’t want to add all of the veggies and just go with all of the other listed ingredients.  But, I’m telling ya, if you want it to taste as good as mine I wouldn’t recommend it!

If you need a Chinese Batter recipe for pork, chicken or Shrimp, like I used at the end of this video, just click the link below. I’ve also included a link for Orange Peel Chicken, which is a fantastic sauce, so definitely check that out!

CLICK HERE for Chinese Fry Batter

CLICK HERE forOrange Peel Chicken

Sweet and Sour Sauce Ingredients:

1 Bell Pepper, chopped
1 Green Onion, chopped
1/2 tsp Ginger
1 Garlic Clove
1 tbsp Carrot, shreaded

1 cup Pineapple Juice
3 tbsp Vinegar
1 tbsp Soy Sauce
1/2 cup Brown Sugar
1/3 cup Water, for the corn starch
2 tbsp Corn Starch, mixed with the water