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finely chopped jicama
finely chopped carrots
wonton wrappers (12 ounces)
Saute shrimp, jicama and carrots in oil over medium-high heat for 6-8 minutes.
Stir in soy sauce and pepper. Cool for about 15 minutes.
Spoon about 1 Tbsp filling into center of a wonton wrapper. Dap some water around filling and bring up edges to form a pouch.
Deep-fry pre-heated hot oil until brown and crisp. Drain on paper towel.
Tip: To make ahead, simply assemble, cover with plastic wrap and refrigerate in single layer.
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