I've been making spring rolls quite oft lately and had half a pack of extra-large wonton wrappers leftover in the refrigerator. We've had fresh spring rolls, baked spring rolls, and steamed dumplings - so I wanted to explore a use for the wrappers that didn't involved stuffing them. Armed with a menagerie of animal-shaped cookie cutters I made cutting-outs and baked them off into thin, crispy, light (and sugariness) crackers.

The great thing virtually this cracker concept is that the wrappers provide a quick and easy blank canvas to experiment with - sweet or savory, spicy or seedy - there are countless directions to explore. I opted for sweet this fourth dimension and topped each cracker with a few ingredients including cane carbohydrate, footing ginger and sesame seeds. My rational for this direction was to keep the palette in the Asian realm and to create a garnish that would give some visual flair to the ginger panna cotta I made concluding night (agar-thickened, for the vegetarians out at that place). I suspect they would besides compliment tropical sorbets and sherbets like mango, coconut, or pineapple nicely too. They might fifty-fifty hold up every bit the structure in an extra skinny water ice-cream sandwich.

Animal Crackers - ready for the oven

Other ideas:
- Bake extra, extra-large ones and utilise them as a platform for an Asian-style tostada.

- Cut the wrappers into sparse strips, flavor and use them as a crunchy chemical element in salads.

- Instead of bread-based crostini, use these as your foundation.

- I was tempted to use a touch on of basis tea as a seasoning after they came out of the oven, maybe I'll do that next time in place of the ginger.

Anyone else accept ideas? Serving ideas or variations on the seasonings? Throw them out there!

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Beast Cracker Recipe

I've plant chia seeds make nice optics, merely merely if y'all have the patience to drop them into identify with tweezers. Exist vigilante in one case the crackers are in the oven, they get from undercooked to burnt in a flash, so you need to watch them closely. Utilize a mix of any seeds you like, I used a sesame-heavy bunch of seeds left in the lesser a container of my favorite seed-crusted crackers. I should also mention, for those of you who would like to do a nut-gratuitous version, Crystal wrote to me and said she had great success using the post-obit substitutions: she substituted McCann's quick oats (pulsed in a food processor a petty fleck with the shredded coconut) for the nuts, and upped the corporeality of coconut oil by i ane/2 teaspoons to brand upwards for the nut fatty.

one packet of extra-large wonton wrappers
i/iv loving cup natural carbohydrate, evaporated cane carbohydrate
1 1/ii teaspoons ground ginger
1/4 teaspoon fine grain sea common salt
i organic egg
tiny splash of heavy cream
1/4 loving cup mixed seeds

Special equipment: cookie cutters

Preheat oven to 350 degrees and identify racks in the heart. Line a couple baking sheets with Silpats or parchment paper.

In a small basin combine the sugar, ginger, and salt. In a separate basin whisk the egg and foam together. Cut the wonton wrappers into diverse shapes using the cookie cutters. Brush the wontons with a thin glaze of the egg wash and be sure to get anyplace you desire seeds to stick. Sprinkle each cracker with seeds, and so a generous dusting of the sugar mixture.

Move the crackers into a single layer on the baking sheets and bake until the wontons are golden and crisp 5 to eight minutes. Don't let them burn!