By Blueyesdncr on January 25, 2008
Photo by Chef_Laura
Photo by Chef_Laura
"These buggers are tremendously challenging to find in any retail store, so I figured that it would be most prudent just to do it myself .. I have not attempted this particular recipe just yet, but plan to do so (and then follow up by using them in the "Easy Vegan Ravioli" - Easy Vegan Ravioli). Should anyone happen to try it out before me, I would love to hear your feedback. **this was found on the Vegweb site, posted by user: "aurorakitten". I have not altered a single detail. http://vegweb.com/index.php?PHPSESSID=38e1e34541e9c8ac9e5012eefefae3b1&topic=12606.0"
Serving Size: 1 (46 g)
Servings Per Recipe: 8
"Just what I needed! Made these so my son w/egg allergy could have wontons w/the rest of the family & we liked these wonton wrappers better than the store bought kind. My husband had to do the final rolling (some very stiff dough) but it was fun since everyone got a chance to try (3 pre-schoolers in the house) and it turned out perfect! Also easier to wrap the wontons w/this rather than the store bought ;) Thanks for sharing!"
"I rolled this out with a pasta machine on level 7 to get the thinnest possible wonton skins. I think I got about 37 out of this recipe. Worked lovely in wonton soup."
"Not bad for being vegan. I actually halved the recipe twice just to try it out and they were surprisingly easier to roll then mentioned. The flavor was good, as in, they didn't taste like flour or were too salty. Just right. I'll probably use these again. Thanks!"
"I was unable to make a trip into town today so I used this recipe to be able to make this desert (Recipe #137128). These were not very simple to make however they were a good learning experience because I'm really bad with flour. I made the serving size small just enough for the desert and used a friend's pasta machine to make the wontons thin. Overall I was very happy with the result. Thank you Blueyesdncr"