• 3/4 cup canned pumpkin puree
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pure vanilla extract
  • 20 wonton wrappers
  • 1 egg
  • 1 tablespoon water
  • Canola oil
  • Cinnamon Sugar
  • Vanilla Ice Cream, optional

Last night I taught a really fun cooking class. We made Asian-inspired recipes like my Sinangag Rice. We also used my Filipino Barbecue marinade for shrimp.  My guest loved it! I wanted to make a special dressing for my Asian-inspired salad which included spinach, a spring mix, fresh blackberries, feta cheese for a bit of saltiness, Asian pear slices and my spiced nuts which everyone loves in place of croutons. I also love serving these nuts at parties.

I love Jaden Hair from Steamy Kitchen.

Her Asian Orange Ginger Dressing is what dressed our salad with.

When thinking of a dessert, Jaden had made these Fried Pumpkin Wontons that I knew they would go very well with vanilla ice cream. I was right! Jamie, one of my guests, suggested that we “sprinkle cinnamon sugar on the fried wontons when they come out of the oil.”  THAT was a great idea!

Combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves and vanilla in small bowl. In another small bowl whisk together egg and and water.

Lay your wonton wrappers on your clean counter and place 1 teaspoon of pumpkin filling in the middle.

In a small bowl combine 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon.

Using your fingers, rub your egg mixture on all sides. Fold one corner over to the other making a triangle and seal. Make sure you rub enough egg wash on all corners and not to overfill.

The oil temperature should reach 300 degrees before you carefully place your wontons in. Be sure not to overcrowd the pan when frying.

Place your fried wontons on a plate lined with a paper towel and immediately sprinkle with cinnamon sugar!

Eat as is or enjoy with a scoop of vanilla ice cream! That’s what we did!