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    You are in: Home / Recipes / Baked Oriental Soup Crunchies Recipe
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    Baked Oriental Soup Crunchies

    Baked Oriental Soup Crunchies. Photo by Chef*Lee

    1/1 Photo of Baked Oriental Soup Crunchies

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Chef*Lee's Note:

    Do you love those crunchy oriental soup toppers? Here's a baked version that I made up. Hope you like them!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees F.
    2. 2
      Mix all your marinade ingredients together in a small bowl.
    3. 3
      Cut your egg roll wraps into bite-size strips.
    4. 4
      Place your strips and the marinade into a ziploc bag and shake to coat the strips.
    5. 5
      Separate strips and put them on a non-stick baking sheet in curls and wavy shapes. (Do not lay them flat or they will stick!).
    6. 6
      Bake for 2 or 3 minutes until golden and a few bubbles form.
    7. 7
      Take out of the oven, remove from sheet and sprinkle with salt to your taste.
    8. 8
      Serve on top of soup or salad!

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    Ratings & Reviews:

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    Nutritional Facts for Baked Oriental Soup Crunchies

    Serving Size: 1 (23 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 96.2
     
    Calories from Fat 4
    86%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 2.8 mg
    0%
    Sodium 266.8 mg
    11%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.3 g
    1%
    Protein 3.3 g
    6%

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