Best 3 Eggless Wonton Wrappers Or Spring Rolls Recipes

Searching for a delectable and easy-to-make appetizer or snack? Look no further than these eggless wonton wrappers or spring rolls! These versatile wrappers can be filled with an array of savory or sweet ingredients, making them perfect for any occasion. From classic pork and shrimp fillings to creative vegetarian options, the possibilities are endless. With their crispy texture and delicious flavor, these eggless wonton wrappers are sure to impress your friends and family. This comprehensive guide provides two recipes: one for eggless wonton wrappers and one for spring rolls, along with step-by-step instructions and helpful tips to ensure perfect results every time. Get ready to embark on a culinary adventure and discover the endless possibilities of these versatile wrappers!

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWEST EGG ROLLS

Southwest Egg Rolls image

Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they've been fried. -Danielle Booth, Minneapolis, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

1 cup fresh baby spinach, chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1 tablespoon canola oil
1/3 cup frozen corn, thawed
1/4 cup black beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground cumin
3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
4 ounces reduced-fat cream cheese
30 wonton wrappers
Cooking spray

Steps:

In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CHICKEN WONTON ROLLS

Chicken Wonton Rolls image

I sometimes turn this appetizer into a main course by using egg roll wrappers and serving the rolls with a side of chicken gravy. -Mary Dixson, Decatur, Alabama

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield about 4 dozen.

Number Of Ingredients 9

Ingredients

3 ounces cream cheese, softened
6 tablespoons butter, softened, divided
2 tablespoons minced chives
1/2 teaspoon lemon-pepper seasoning
1-1/2 cups finely chopped cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 package (12 ounces) wonton wrappers
2/3 cup crushed salad croutons
Sweet-and-sour sauce, optional

Steps:

In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms. , Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal., Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months., To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

DEEP-FRIED CHEESECAKE SPRING ROLL WRAPPER

Deep-Fried Cheesecake Spring Roll Wrapper image

Pulled off the internet for a discussion board request for tortilla wrapped cheesecake. Never tried this one, but I don't see any reason that the spring roll wrapper can't be replaced with a tortilla with some adjustments to the size of the cake slices.

Provided by Steve_G

Categories Dessert

Time 35m

Yield 30 serving(s)

Number Of Ingredients 5

Ingredients

1 prepared cheesecake (homemade or store bought)
30 egg roll wraps (available in Asian and large supermarkets, I don't see why tortilla's wouldn't work here)
1 egg wash (whisk 1 egg with 1 cup of milk)
vegetable oil, as needed
cinnamon sugar, as needed

Steps:

Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
One large cheesecake will produce about 30 slices for deep frying.
Lightly moisten each spring roll wrapper with the egg wash.
Blot off excess egg wash with paper towel.
Place each piece of cheesecake in the middle of a wrapper.
Fold top of wrapper down over the cheesecake, and both sides toward the middle.
Roll each piece of cheesecake toward you until it is completely rolled up.
Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
Using a deep frying pan, heat at least 3 inches of oil to 365°F.
Dip the corner of one "egg roll" in the heated oil.
If the oil sizzles, it is ready.
If not, heat the oil a little longer.
When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
Using tongs, remove the golden-brown "egg rolls" from the oil.
Place each "egg roll" in a bowl of cinnamon sugar and coat well.
Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
(I'd use a rack).
Caution: These will be very hot.
Allow to cool at least 5 minutes before serving.
They can be enjoyed warm or cold.
(Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).

Tips:

To make the wonton wrappers more pliable, cover them with a damp cloth while you work.
If the wonton wrappers are too sticky, add a little more cornstarch.
To make sure the wonton wrappers are cooked through, fry them until they are golden brown and crispy.
If you are using the wonton wrappers to make spring rolls, be sure to fill them with a variety of vegetables and proteins.
Serve the wonton wrappers or spring rolls with your favorite dipping sauce.

Conclusion:

These eggless wonton wrappers are a delicious and versatile addition to any meal. They can be used to make a variety of dishes, from wonton soup to spring rolls. They are also a great way to use up leftover vegetables. With a little practice, you can easily make these wonton wrappers at home. So next time you are looking for a quick and easy meal, give these eggless wonton wrappers a try.