Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg Roll | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package egg roll wrappers (4 1/2 inches by 5 1/2 inches - each wrapper makes 2 bow ties)
- Syrup:
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup honey
- 1/2 cup water
- Other:
- 4 - 6 cups oil for deep-frying, as needed
Directions
Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right. Cut each egg roll wrapper from top to bottom into 4 equal pieces.
Using a paring knife, cut a 1/2 inch slit in the center of each piece.
Using 2 pieces, one laid on top of the other, make a knot like a bow tie. (Fold one end of the piece on top and thread it through the slit. Turn over, fold, and thread through the other way. Open the folded ends before deep-frying).
Heat wok and add oil. Deep-fry the bow ties until golden brown, about 5 at a time. Drain on paper towels or a tempura rack if you have one.
Boil the syrup ingredients in a pot on medium heat for about 5 minutes.
Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well. Set aside to harden. Serve cold.
The bow ties can be stored in an air-tight container.
Category:American Chinese Recipes
Category:American Chinese Desserts