Super easy to make, crispy and delicious and resembles the look of traditional Swedish Rosette without all the fuss. Made with thin wonton wrappers, deep-fried and sprinkle with sugar! A keeper recipe because my kids love to make this with me too. Vegan-friendly recipe.
Fold the wonton wrapper diagonally to form a triangle. You can start cutting from here, or you can fold again in half to make a smaller triangle. Smaller triangle means that you don't have to use paring knife to cut out the middle part. It's a bit harder for my kids to work with small triangle, so I only fold once, some I fold twice. It's up to you
Use the scissors to start snipping shapes into corners and sides of triangles. I gave few examples of what I did, but you can seriously do whatever shapes your heart desires. Unfold them and arrange on a clean surface
Keep them cover with the damp kitchen towel while you are working on the wonton wrapper or they will get harden and dry out and break when you cook them
Cooking:
Preheat about 1 inch of oil in a small to medium deep pot. The oil temperature is crucial in cooking the thin wonton skin. I preheat the oil over medium heat. If the oil is too hot, the wonton will get burn as soon as you put it in and curl up miserably. You can try out with just the plain wonton wrappers first to make sure the oil is not too hot. It should sizzle when you put it in but your wonton will fry to a nice golden brown, it only took few seconds on each side.
Remove to an absorbent paper towel. Dust with confectioners' sugar and serve on the same day. They stay crispy for us the entire day
Notes
These Swedish RosettesĀ can be kept in an air-tight container without losing its crispiness for 3 days. This depends on the humidity in your area too.