This weekend, I picked up a package of egg-roll wrappers. And since I opened them tonight and starting playing around with them, my mind has been racing with ideas.
I often see won-ton wrappers used to make lots of creative appetizers on Pinterest.com. I finally picked up a package for my own culinary experimentation. But note, I went with egg roll wrappers instead. Why? They’re similar, but bigger. So if I want to cut them to different shapes and sizes with a knife, then I can have whatever I need, including won tons, by slicing accordingly.
Occasionally I am clever.
For this first one, I had some venison steak strips leftover, some peppers, limes, chiles, and tomatoes. The rest is history. I love these. It’s like a perfect appetizer compliment to my own meal and I can’t wait to try them out on a group.
1 egg roll wrapper (Get a good healthy brand like Nasoya)
2 oz. steak, sliced into strips
red pepper flakes
1.5 T red and green chiles
1 slice of lime
a few diced tomatoes
a few thinly-sliced peppers
dash of cumin and chili powder
Take the egg roll wrapper and slice into four equal squares. Press into pan, folding sides to fit down as necessary, but not pushing too hard.
In a small pan, sear the steak with the vegetables, cumin, and chili powder. You can use other vegetables, of course, I used common fajita ingredients I had sitting in the fridge, but you might also try corn, avocado (not seared in pan though), tomatoes, black beans, etc. Saute for a few minutes, then evenly distribute among the wrappers. Spritz some lime juice over the top to keep the steak moist–and a little more after it comes out of the oven–but not too much or else they’ll get soggy.
Bake for about 10 minutes or until edges of wrappers turn golden brown. Top with chiles and a dash of red pepper flakes. Serve right away and warm!