Crispy Wontons

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1-ton strips make a terrific crunchy garnish and are super easy to make.

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You can find 1-ton wrappers, also called skins, at Asian markets, and in the protozyle

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of many grocery stores.

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To make the strips, remove a stack of about 20 sheets from the package, wrap and freeze

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extra 1-ton's for another use, and cut across the stack into quarter inch wide ribbons.

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The sheets have a tendency to stick a little bit, so lightly fluff the ribbons with

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your fingers to separate.

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To fry the ribbons, heat 2 or 3 inches of vegetable oil in a small sauce pan over medium

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high heat.

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To test the oil, drop a ribbon in it, if the oil actively sizzles around the ribbon

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you're good to go, but if the ribbon browns quickly, the oil is too hot and if it doesn't

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bubble much at all, it's too cool.

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Add some of the ribbons, not too many or they won't fry properly and will turn greasy,

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and cook until their golden brown and crisp stirring often.

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Transfer the strips to a paper towel line plate to drain, then fry the remaining ribbons

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in the same manner.