ASIAN TRIANGLES
Yield: 64 Triangles
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
 3   -   Blend.
Salt -   .75    
Hot chili oil -   .25    
Thai hot pepper sauce -   .12    
Dried lemon grass seasoning -   .25    
Chopped shiitake mushrooms -   8   Blend.
Chopped green onions -   4    
Chopped Thai basil leaves -   2    
Large wonton wrappers (64, 6-inch) 1   9    
Vegetable oil or shortening -   As needed   Heat to 375°F.
Total approximate weight 5 lb. 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.
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