Ingredients   

Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg* 

Salt

Hot chili oil

Thai hot pepper sauce

Dried lemon grass seasoning

Chopped shiitake mushrooms

Chopped green onions

Chopped Thai basil leaves

Large wonton wrappers (64, 6-inch)

Vegetable oil or shortening

Total approximate weight

3 Lb. Blend.

0.75 Oz.

0.25 Oz.

0.12 Oz.

0.25 Oz.

8 Oz. Blend.

4 Oz.

2 Oz.

1Lb. 9 Oz.

As needed, Heat to 375°F

5Lb. 8 Oz.

*12 oz. dried whole egg mixed with 36 oz. water

Instructions

Cook and stir egg mixture in spray-coated skillet until soft curds form. Stir in mushroom mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains. Portion approximately 1 oz. mixture onto center of each wrapper. Moisten edges with water, fold in half, and press to seal edges. Fry in hot oil 2-3 minutes, until golden. Drain; serve immediately.