How To Make Spinach Artichoke Wontons
These spinach artichoke wontons add an Asian flair to a classic combination. They are enriched with a combination of various cheeses and then deep-fried.
Serves:
Ingredients
- 6ozcream cheesesoftened
- ½boxfrozen spinachthawed and excess water squeezed out
- ½cupartichoke heartsmarinated, finely chopped
- ½cupmozzarella cheeseshredded
- ¼cupparmesan cheeseshredded
- Salt and pepperto taste
- 24wonton wrappers
- 1eggbeaten
- oilfor frying
- ½cuptomatoesdiced, seeded
- 1tbspparsleychopped
Instructions
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Place the cream cheese, spinach, artichoke hearts, mozzarella cheese, parmesan cheese, salt and pepper in a bowl. Still until well blended.
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Cover and refrigerate for 30 minutes.
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Place a wonton wrapper on a flat surface and drop 1 ½ teaspoons of the cream cheese mixture into the center. Brush the edges of the wonton with the egg.
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Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
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Repeat with the remaining wontons and cream cheese until all are filled.
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Heat 4 inches of oil in a deep pan to 350 degrees F.
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Fry 5 to 6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3 to 5 minutes.
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Drain the cooked wontons on paper towels and repeat the frying process with the remaining wontons.
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In a small bowl, combine the tomatoes, parsley with a pinch of salt.
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Serve the wontons immediately, with the tomato mixture spooned over the top or served on the side.
Nutrition
- Calories: 155.27kcal
- Fat: 5.69g
- Saturated Fat: 2.68g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.77g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 19.97g
- Fiber: 1.05g
- Sugar: 0.46g
- Protein: 5.88g
- Cholesterol: 23.21mg
- Sodium: 280.57mg
- Calcium: 81.73mg
- Potassium: 105.03mg
- Iron: 1.41mg
- Vitamin A: 73.78µg
- Vitamin C: 2.85mg
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