How to make rice paper wontons

You will definitely feel happy if there is hot, sweet and delicious meal waiting for you when you come home from get off work every day. Well, now I will teach you how to make rice paper wontons.

1. Soak the mushrooms in water for two hours, drain and chop; chop the green onion and ginger; put the above and the minced pork into a container, add sesame oil, pepper oil, salt, soy sauce, cooking wine, and white pepper powder, mix well, and put in the refrigerator for half an hour; use this time to make the egg skin, cut the egg skin and cucumber into shreds and set aside.

2.1 Soak each piece of skin in warm water and take it out immediately. Put the meat filling in the middle of the skin and pinch it around. It doesn’t matter if it can’t be pinched at first. The skin will stick together after it becomes soft. This is a small plate of finished products. Be careful not to let the wrapped wontons touch each other, otherwise they will stick together.

3.2 Cut the round Vietnamese rice paper into four or six pieces for later use. It is recommended to cut according to the size of the rice paper. If it is too small, it will be difficult to wrap. Cut and wrap at the same time. It will be a waste if you cut too much.

4. Add chicken powder or broth to water and bring to a boil, then turn to medium heat. When it is no longer boiling, put the wontons into the water one by one so they do not stick together. Keep the heat on medium-low heat until all the wontons float up, then turn off the heat and simmer for one minute. Sprinkle the wontons with shredded egg, shredded cucumber and dried shrimp. Add a little vinegar if you like. The taste is as good as wontons made from noodles.

What do you think? The rice paper wonton making steps that I will introduce to you today are simple and easy to learn. If you are interested, come and try it.