WonTons and Celaphan noodles

This was easy to prep and a bit harder to make with the wonton wrappers. If I had it to do over again I would get the larger egg roll wrappers and just to that.  All in all though it came out tasty, I am not a big fried anything kind of person so this was out of the ordinary for me. My  youngest daughter was the chef as well tonight and we had a great time talking and putting this together.  This would be a great meal to make with your significant other or one of your children. You have plenty of time to catch up while putting the won tons together.  Also there will be left over filling, but it was so yummy on its own, that I decided to eat it over a bed of iceberg lettuce and enjoy it a second time for lunch!

This makes a lot be prepared to serve a lot of people, use them as appetizers, or have left overs. I served this with a cellophan noodle throw together that I really liked, recipe follows this one.

1 lb ground lean ground turkey

1/2 lbs. ground beef

1 C. green peas (fresh or frozen)

1 C. shredded cabbage

6 green onions… chopped

2 Tbsp. sesame oil

5 slices fresh ginger minced

1 Tbsp. minced garlic

2 tsp. soy sauce

1 package wonton wrappers

1 egg… beaten

In a large skillet heat the oil over medium high to high heat

and add the ginger to cook for 2 minutes before

adding the ground beef. Once the beef is browned, stir in

the garlic, cabbage, peas, and soy sauce to cook for 2-3

minutes. Remove the pan from the heat and mix in the

green onions.

Place one wonton wrapper at a time on a smooth surface

with one corner of the wrapper towards you. Brush the

edges with the beaten egg or water and place about a

teaspoon of the filling in the center of the wrapper.

Starting with the corner that is pointing toward you fold it

over the filling then fold in the two corners on your left and

right so that the edges meet atop center of the filing.

Finally fold over the final corner making sure the edges are


Fry them in 350 degree oil for a few seconds on each side until golden brown.

They cook fast so do three or four at a time so it is manageable!

Cellepahn Noodle Creation =)

5 C. low sodium chicken broth

2 tsp. minced garlic

2 tsp. minced ginger

4 green onions… julienned

2 carrots… julienned

1/4 lb. bean sprouts

12 oz. soba noodles

1 piece star anise

In a medium stock pot over medium high heat bring the

chicken broth, garlic, bean sprouts (Make sure to seperat the sprouts otherwise they will buch together while cooking), star anise, carrots, and

ginger to a boil before adding the dried cellaphan noodles. Allow

it to boil for 6 minutes before adding the onions. Remove

the star anise and serve.


For a heartier version add diced sautéed chicken. Also great

using beef broth or try it with vegetable stock and sliced

shitake mushrooms for a vegetarian version. Rice noodles

also work well.

6 Comments Add yours

  1. Looks fantastic, thanks for sharing!


    1. Thank you it was fun to make as well!


  2. mizrhi says:

    Hi there, Laura and daughter! Thank you for sharing this won ton post! Its so different from the way I do mine, that it has inspired me to do some alterations to my main ingredients! Cheers! 🙂


    1. Thank you so much! i love your Blog, your an inspiration!


  3. Jennifer M. says:

    I need some new Asian-inspired recipes – have been in a rut lately. Thanks, these look great (and my son will love them)!


    1. My 12 year old daughter and I had a ball making them!


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