Before the vegetarian came to be an important part of my life, I used to pride myself on my homemade, deep fried crab rolls. There’s not really a point to making them anymore, because my vegetarian doesn’t eat fish like some other vegetarians. And the amount of prep that goes into making crab rolls is just too much for one person. Today, at work, though, I could not stop thinking about deep fried wonton wrappers; you see, that was the vessel which held the crab in place. I kept thinking that there must be a way to make something vegetarian with wonton wrappers other than the obvious wontons or veggie spring rolls. After some quick research, I put this recipe together.
When john.e came home from work, he walked in the door and asked if I was grilling steak! Just that comment alone solidified this recipe as a keeper. Once he took his first bite, he said they tasted like burgers, and then asked what they were. There it was; my second reason this recipe is a keeper.
Of course, I was aiming for a burger taste, but using only vegetarian items. The fact that the vegetarian, who had not tasted a beef burger in nearly 25 years, had used steak to describe the smell, and burger to describe the taste, I was sure I had a hit on my hands.
(I’m writing this and thinking about leftovers already. We ate dinner two hours ago.)
- 1 medium onion, very finely chopped
- 1 clove garlic, very finely minced
- 1 package Yves veggie ground round
- 1 packet Club House vegetarian mushroom gravy mix
- ¼ cup fresh parsley, roughly chopped
- ½ cup cheddar cheese, small dice
- 2 Roma tomatoes, small dice, membrane removed and discarded
- 1 package of small wonton wrapperss
- Vegetable oil
- Start by sautéing the onion in some oil. Once translucent, add the salt, pepper, and garlic.
- When the garlic was cooked, add the textured vegetable protein and the mushroom gravy mix.
- Continue to sauté the ingredients until well heated through, at least 20 minutes on medium heat.
- Next, turn off the burner and allow the mixture to cool completely.
- While the mixture is cooling, add the chopped parsley; the residual heat from the TVP will heat the parsley.
- Stir through the cheese and the tomato. Now, you're ready to assemble.
- Using about 1 tablespoon of filling, place the filling onto the centre of a wonton wrapper. With plain water, dip your finger into the water and run gently around the perimeter of the wrapper. Be sure the outer edge is free of filling.
- Place another wrapper on top, and with the palm of your hand, press lightly to spread out the filling and to get as much air out of the pocket as possible.
- Using the back of a fork, go around the edges, pressing firmly to seal the two wrappers together, forming a pocket.
- As you go, lay the assembled pocket on a clean, damp kitchen towel in a single layer. Cover the pockets with a second damp towel.
- When you're ready to fry, place each pocket gently in the hot oil. (Follow the instructions for heating temperatures on you fryer. I used a deep skillet that was half filled with oil. I kept the heat on medium and did not overload the pan so that I could maintain a consistent temperature.).
- Turn the pocket once after 1-2 minutes. For the first batch, you might want to peek frequently until you've determined at what spread your oil is frying the pockets. You want them really crispy and golden brown, but not burnt.
Serving these could not be any simpler. Like a regular burger, ketchup and mustard are great condiments. Maybe a big, juicy dill pickle on the side, but most likely, like myself and john.e, a helping of French fries.