With this post, the challenge to think of as many creative ways as possible to use wonton/ eggroll wrappers…
Continues.
It started with those zesty Mini Fajita Bowls. It may have spiraled out of control. But just maybe. Because now we’re moving into desserts.
The things my brain comes up with. I’m not clever, but I’ve got an unusual resourcefulness (I’m also quite cheap or “thrifty”) and an unwavering interest in trying new culinary creations.
I like this one. The wonton wrapper forms the base of shortcake and gives it an interesting contrast in flavor. I still can’t quite explain it. Not quite a slight of saltiness, but something along those lines.
And of course, who doesn’t love some fresh chopped strawberries and a little whipped cream?
No, I don’t do Cool Whip. Those sugars and preservatives aren’t kosher with me (or my stomach), but in small does my tummy can handle this wonderful product called “Tru Whip.” I love it. Pick it up in your health food section or store next time you’re ready to call it quites on a recipe that calls for Cool Whip and offers no alternatives.
Sweet with a little cream and crunch. Perfect.
1 serving (Of course, you can make many more if you have company.)
Ingredients
1 egg roll wrapper
2 T diced strawberries
1-2 T Tru Whip
Directions
Preheat oven to 400 degrees. Lightly grease a mini-muffin tin. Set aside.
Using a cookie cutter you like, cut as many shapes out of the egg roll wrapper as you can. I got four with a a small flower cutter, but a slightly larger one would have been perfect. Circles and other shapes would work great, too.
Tuck wrapper gently into each tin slot. Bake until crispy and golden brown, only about 3-5 minutes. Watch carefully. Remove and let cool.
Once cool, spoon even amounts of strawberries into each and finish off with a pretty dollop of Tru Whip. Enjoy the sweet crunch!
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