home made egg rolls and cheese wontons

This is the 2nd time I've made these and the first time I got a lot of questions so I figured I'd take pictures along the way so I could make a post about how I did it. I first got this idea from a recipe on pinterest that I edited with things that we like in our family so the possibilities are endless on these....

Cheese Won Ton ingredients:

1 package of cream cheese
1 cup of finely shredded italian style cheese (5 cheeses)
1 egg
1tbs water
won ton wrappers
jar of sweet and sour sauce (if desired)


The amounts above made quite a bit of filling/wontons so you are welcome to cut it in half if you'd like. I only ended up making 12 and used about half of the filling to get an idea of how much it would make. First, you'll want to take the package of cream cheese out a bit earlier so it has a chance to soften up some. It will make mixing it much easier. Once softened, mix the cream cheese with the shredded cheese. I used a fork so it could kneed through the cream cheese well to mix it well. Then, you'll want to make your "egg wash" which will help keep the won tons together when you seal them. For that you mix 1 egg and 1tbs of water together. Now for the wrapping.... Put about a nickel to quarter ball amount in the middle of the won ton wrapper

Then, put a dab of the egg wash on the top corner and press it together with the bottom corner with the points going straight up above the ball. Then, put a dab of egg wash on the right corner and wrap that around the points sticking up already so it's sealed well. Do the same with the other corner and brush all sides with egg wash to seal them against the rest of the won ton. 

Repeat this for each wonton until they are all made. I fried them in my deep fryer on 350 for about 4-5 minutes until they were nice and golden brown and crispy.




Egg Rolls:

For the egg rolls I did 2 different kinds. One was teriyaki and the other was with wing sauce. Like I stated above, the possibilities are endless depending on your taste so dont be afraid to try different combos.

First, I boiled chicken (3 pieces of boneless skinless chicken breast) and let cool a bit. Then, I used my food processor to chop it up pretty small but you can cut it to whatever size you'd like. Then, I mixed 2/3 of it with the teriyaki sauce (I used KC Masterpiece honey teriyaki marinade) with the chicken so it's all moist and let that sit for a bit so it soaks into the chicken (kinda like 15-20 minutes), then mixed in finely shredded cheddar cheese. I didn't measure but used 2 pretty big handfulls.

With the other 1/3 chicken I mixed it with wing sauce and let sit a bit, then added shredded cheddar cheese to that mixture.

Now down to the wrapping.....

You'll want to use the same egg wash you used for the won tons (1 egg, 1tbs water) to seal these as well. take a fair amount of chicken mixture and put it long ways in the middle of the egg roll wrapper like this....

Then take the bottom corner and bring it up to wrap the mixture and tuck some of it under the mix to help keep it secure like this...

Then, dab a fair amount of the egg wash in the middle of the rolled portion and fold the left corner up and place the corner in the middle on the egg wash like this....

Then repeat with the right corner and rub the edges with a dab of egg wash to help seal it up well. Then, put cover a the remaining corner with egg wash about 1 inch down and roll it to the corner to close it up. I also like to run my finger over the edges with egg wash to ensure they are well sealed for the frying process. It should look like this when done...

Continue with the rest of the mixture until it's all rolled up. Then you're ready to fry these up! I used my deep fryer for these as well. I found I could fit about 4-5 in at a time and fryed them for about 5 minutes each until they were nice and golden brown and crispy.

I served these with store bought sweet and sour sauce and rice (chicken friend rice for me and the kids and white rice for hubby).