Instead of hoisin, use any mustard, wasabi, oyster sauce or condiment of your choice. Makes 24.
12 asparagus spears, trimmed
48 square wonton skins
2-3 Tbsp hoisin (or wasabi mayo, grey poupon mustard, etc.), or more as needed
3 cups peanut oil, for deep frying
Cut each asparagus spear in half crosswise. Place 2 wonton skins on a work surface, keeping remaining skins covered with a damp cloth to prevent drying out. Lightly spread 1 skin with a tiny bit of hoisin. Place second skin on top. Place 1 piece of asparagus diagonally across one corner of stacked skins. Brush edges of skin with water. Roll asparagus, allowing one end to protrude. Repeat with remaining wonton skins, hoisin and asparagus.
In a large wok, heat oil to 375°F or until a small bread cube dropped in oil sizzles and turns golden. Add wraps in batches and fry until golden, about 2 minutes. Using a wire mesh skimmer, remove to paper towels to drain. Serve hot.
12 asparagus spears, trimmed
48 square wonton skins
2-3 Tbsp hoisin (or wasabi mayo, grey poupon mustard, etc.), or more as needed
3 cups peanut oil, for deep frying
Cut each asparagus spear in half crosswise. Place 2 wonton skins on a work surface, keeping remaining skins covered with a damp cloth to prevent drying out. Lightly spread 1 skin with a tiny bit of hoisin. Place second skin on top. Place 1 piece of asparagus diagonally across one corner of stacked skins. Brush edges of skin with water. Roll asparagus, allowing one end to protrude. Repeat with remaining wonton skins, hoisin and asparagus.
In a large wok, heat oil to 375°F or until a small bread cube dropped in oil sizzles and turns golden. Add wraps in batches and fry until golden, about 2 minutes. Using a wire mesh skimmer, remove to paper towels to drain. Serve hot.