Asian Triangles


Yield: 64 triangles


  • 3 lb. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
  • 0.75 oz. salt
  • 0.25 oz. hot chili oil
  • 0.12 oz. Thai hot pepper sauce
  • 0.25 oz. dried lemon grass seasoning
  • 8 oz. chopped Shitake mushrooms
  • 4 oz. chopped green onions
  • 2 oz. chopped Thai basil leaves
  • 1 lb. 9 oz. large wonton wrappers (64, 6-inch)
  • Vegetable oil or shortening, as needed

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

Total approximate weight: 5 lb. 8 oz.


  1. Blend egg, salt, hot chili oil,Thai hot pepper sauce and lemon grass seasoning.
  2. Cook and stir egg mixture in spray-coated skillet until soft curds form.
  3. Blend mushrooms, onions, basil leaves and stir into egg mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains.
  4. Portion approximately 1 oz. mixture onto center of each wrapper. Moisten edges with water, fold in half, and press to seal edges.
  5. Fry in hot oil 2-3 minutes, until golden.
  6. Drain; serve immediately.

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