Baked Oriental Soup Crunchies |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Do you love those crunchy oriental soup toppers? Here's a baked version that I made up. Hope you like them! Ingredients:
4 -5 egg roll wraps |
1/8 teaspoon ground mustard |
1/4 teaspoon sugar |
1/8 teaspoon ground ginger |
1 teaspoon soy sauce |
1 teaspoon lemon juice |
1/8 teaspoon cayenne (ground red pepper) |
Directions:
1. Preheat oven to 450 degrees F.
2. Mix all your marinade ingredients together in a small bowl.
3. Cut your egg roll wraps into bite-size strips.
4. Place your strips and the marinade into a ziploc bag and shake to coat the strips.
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. Bake for 2 or 3 minutes until golden and a few bubbles form.
7. Take out of the oven, remove from sheet and sprinkle with salt to your taste.
8. Serve on top of soup or salad!
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