Low Fat Wonton Egg Roll Gyoza Chips With Salsa Recipes

Steps:

• Preheat oven to 425°.
• Spray a cookie sheet with non-stick spray and then lay the wrappers on the sheet.
• Cut square wrappers into triangles and round wrappers into pie shaped wedges.
• Spray the wrappers with a coating of non-stick spray.
• Put the sheet in the oven and bake for about 5-10 minutes.
• Watch VERY carefully as oven times may vary, when the wrappers are lightly browned and crisp remove from the oven.
• Lightly salt or season the "chips" and serve with salsa.
• Very good!

Steps:

• Sift rice flour, flour and salt together twice.
• In a separate bowl, mix the eggs, oil and water.
• Pour this mixture into the dry ingredients to form a batter.
• Mix thoroughly to get all the lumps out.
• Cover and set aside in a cool place for an hour.
• Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
• Pour in a little batter and quickly swirl it around to make a thin pancake.
• You don't have to flip it to cook the other side and it should not brown.
• Remove it from the pan when it looks like it has set.
• Repeat until all batter is used.
• Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
• They freeze well, just remember to separate them with clingfilm between the wrappers.

Steps:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
• Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
• Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
• To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.

Steps:

• Beat eggs and water until foamy.
• Beat in the flour gradually and stir in salt to make a thin smooth batter.
• Heat an 8 inch frying pan until hot with a light film of vegetable oil on bottom.
• Pour in about 1/4 cup of the batter and quickly shake the pan to spread the batter out until a thin coating covers bottom of pan.
• Cook until golden on underside, left out very carefully onto a damp paper towel and repeat until all the batter is used.

Steps:

• For the teriyaki chips.
• Set oven to 400 desgrees.
• Line a large baking sheet with parchment paper.
• For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
• Cut the egg roll wrappers into thirds.
• Brush one side with the teriyaki mixture.
• Turn over and brush the mixture on the other side.
• Place on the baking sheet.
• Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
• When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
• For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
• Follow the same instructions as for the teriyaki chips.

Steps:

• Stir together first 6 ingredients until blended.
• Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
• Set aside.
• Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 baking dish.
• Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap).
• Top with meatballs.
• Spoon 3 cups pasta sauce over meatballs.
• Sprinkle with 3/4 cup mozzarella cheese.
• Arrange 10 wrappers evenly over mozzarella.
• Spread ricotta cheese mixture over wrappers.
• Top with remaining wrappers and pasta sauce.
• Bake at 350F for 1 hour.
• Top with remaining 3/4 cup mozzarella and 1/2 cup Parmesan cheese.
• Bake 10 more minutes.
• Let stand 15 minutes before serving.

Steps:

• Put the jello powder in a mixing bowl.
• Add the boiling water and stir for 2 minutes.
• Add the frozen berries and stir until it starts to thicken.
• refridgerate for 15 minutes until jello has set.