If you’ve ever been to the Blue Bamboo Restaurant, then you know Chef Chan is quite famous for his culinary delights and book: “Hip Asian Comfort Food”.
I found this recipe in that cookbook and of course….revised to my liking with an extra Holiday Twist!
2 lbs sweet potato, baked and flesh scooped out (I used 4 med size sweet potatoes)
1 tbsp organic butter
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
1 small onion, sliced and sautéed
juice of 1/2 lemon
1 tbsp organic maple syrup
1 package of wonton wrappers (round or square)
1 egg, beaten
grape seed or canola oil for frying
I mashed all of the ingredients together, then scooped about 1 tsp of the mixture onto the wonton wrapper, sealed the edges with the egg using my fingers, then folded in a triangle. Mine were hardly as pretty as pictured in the book in the beginning, (he used round wrappers and I had square), so I made them a bit more decorative by pressing a fork onto the edges. It only takes about 2-3 min in the oil on med-high heat to cook a batch. They were amazing.