These appetizers blend Asian influences with African American ones and would be a surprise treat perfect for big gatherings.
You can have fun by filling the won-ton wrappers with any precooked vegetable, such as steamed and lightly seasoned eggplant -- or your own collard greens recipe. There may be collard filling left over in this recipe.
Servings: 24 won tons
- Canola oil, for frying
- 1 14-ounce can low-sodium collard greens
- 24 (1/2 pack) won ton wrappers, such as Nasoya brand
- Hot pepper sauce, for dipping
In a large cast-iron skillet, add enough oil to fill a depth of about 1/2 inch. Heat on medium-high to about 350 degrees. Line a large baking sheet with several layers of paper towels. Preheat the oven to 200 degrees.
Meanwhile, empty the can of greens and their juice into a medium bowl. Working in batches, use some of the juice to dampen the won-ton wrappers on both sides.
To form the won tons, fill a wrapper with greens (about 1/2 tablespoon), then fold in half so that it forms a triangle. Use the juice or water to seal the edges well. Prep as many won tons as you need before frying any, because they will cook fast. Working in batches, place just enough won tons in the skillet so that there is room around them and they do not overlap. Fry for 2 to 3 minutes, until browned on 1 side, then use tongs or 2 spatulas to turn them over gently and cook on the second side for 2 minutes or until golden brown. Use a slotted spoon to transfer them to the paper towel-lined baking sheet to drain; place the sheet in the oven to keep the won tons warm.
To serve, fill a small bowl with hot pepper sauce and place it in the center of a platter; arrange the warm won tons around it and serve immediately.
From Levita D. Mondie-Sapp.
Tested by Adrienne Cook.
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