Wonton Soup and Egg Rolls

Wonton Soup
I borrowed the wonton recipe from a fellow food blogger, "Natesgirl" and changed it a smidge. She has a great blog and an amazing confection business, so check her out.

For the wontons:
3/4 pound ground turkey
1 small carrot finely grated
2 cloves, garlic grated
1/2-1 inch ginger grated
1 tsp soy sauce
black pepper
1 tablespoon hoisin sauce (she calls for oyster, but my market was out)
1 egg
dash sesame oil
wonton wrappers, I used the large egg roll wrappers and made giant wontons

Combine all ingredients except wonton wrappers. On a dry surface, lay out a wonton wrapper and place 1 heaping tablespoon in the middle of the wrapper and wet the sides of the wrapper. Bring the side up and pinch the egdes to seal. Curl the tips of the wonton around to one side and pinch together.

For the soup:
32 oz container of chicken or vegetable broth
1 head of baby bok choy, chopped into 1 inch peices
1 green onion, chopped

Bring the broth to a boil and add wontons, bok choy, and green onion. Place a lid on the pot and reduce heat to medium low. Allow soup to cook for 15 to 20 minutes.

Egg Rolls
These were delish. I wanted to make egg rolls and had the bright idea to get broccoli slaw and dress it up for the filling. It turned out perfect.

12 egg roll wrappers
1 package brocolli slaw
1 tsp soy sauce
1/4 tsp sesame oil (omit if you do not have it, no extra oil is needed)
1 tbs hoisin sauce
pepper to taste

Combine slaw, soy sauce, oil, hoisin, and pepper to taste. Take an egg roll wrapper and position it so that a point is facing you, put about two table spoons of the filling across the wrapper and fold one point over the filling, then bring together the two points on each side and roll up the egg roll, like you would a burrito. If that made no sense, there should be directions on the egg roll wrappers.

Now fry a few egg rolls at a time until the wrapper is crisp and browned. Drain on a paper towel, and if possible, set them so they are at an angle so any trapped oils can drain from inside.

For the sweet and sour sauce:
3 cloves garlic, minced
1 16 oz can pineapple chunks, reserve juice
1/2 c white vinegar
1/3 c white sugar
1/4 c orange juice, plus 2 tbs
1/3 c pineapple juice (or whatever is in the can)
1/2 tsp salt
3 tbs ketchup
2 tbs corn starch

Add vinegar, 1/4 c orange juice, pineapple juice, salt, and ketchup. Bring to a boil and then turn down to a simmer. Allow to simmer for a few minutes. Now mix cornstarch with 2 tbs orange juice and add to sauce. Stir in and cook for a minute until thickened.