With the holiday season coming and so many get-togethers sure to arise, the question is what to make? What to bring? This simple tea recipe is sure to fit the theme for Halloween, the first of many holiday parties to come. With its green filling and orange dipping sauce as well as delicious flavor, you can’t go wrong.

Halloween Tea Wontons (photo by Janet Sanchez, all rights reserved)

Halloween Tea Wontons (photo by Janet Sanchez, all rights reserved)

¾ cup sliced blanched almonds
¾ cup fresh grated parmesan cheese
2 ½ cups arugula
1 tsp green tea
¼ cup simmering water
¾ tsp salt
¼ tsp pepper
1 egg
1 egg yolk
¼ cup olive oil
1 cup shredded mozzarella cheese
1/3 cup panko bread crumbs
1 pkg egg roll wrappers

Steep the tea in the hot water for 4 minutes. Place almonds, parmesan, arugula, salt and pepper in a food processor. Pulse together until pureed. Add in mozzarella cheese, panko, egg and egg yolk. Blend together while streaming in oil and then the tea. Make sure to combine completely. Cut the egg roll wrappers into 4 equal pieces.

1 egg
1 tbsp water 3 cups corn oil

Combine ingredients together to make an egg wash. Place a teaspoon of the green cheese tea mixture in the center of the wonton and lightly brush two connecting sides with the egg wash. Fold the side without egg wash onto the side with egg wash creating a triangle shape. Press down on the top corner and then press towards the edges to create a seal. Make sure to press out as much air as possible as well as ensuring not to get the filling on the edges. Getting the filling on the edge will prevent sealing and will make the wonton loose it’s filling while cooking. Repeat process with each wonton until done. Heat the corn oil in a medium sauce pot over medium low heat to 375°. Fry the wontons for about 45 seconds on each side or until golden brown. Remove from oil and place on to paper towels to drain excess oil. Repeat until all wontons are fried.

½ cup mayonnaise
2 tbsp Sriracha hot sauce
¼ tsp soy sauce
1/8 tsp rice vinegar

Combine all ingredients to make a wonderful dipping sauce for the wontons.

Recipe serves 15-18 people.

See more of Janet Sanchez’s articles here.

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