Be sure to buy eggroll wrappers—the ones that are bigger than wonton skins—to make these triangles. These are an awesome treat at the end of an Asian-inspired meal . . . or any time. Use different colors of decorative sugar to make them extra fun and festive. I love making them with Wilton Sprinkles Pink & White Sparkling Sugar when girlfriends are coming over or when working with the young girls I mentor. If you want to make these triangles for a group, don’t worry. The recipe is really easy to multiply. I was tempted to write the recipe in a larger quantity. But I find them so addicting, I think it’s slightly “dangerous” to have them sitting around.
Recipe information
Yield
makes 8 crisps
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Lightly mist a large nonstick baking sheet with spray.
Step 2
In a small bowl, combine the cinnamon and sugar.
Step 3
Lay the eggroll wrappers side by side on a cutting board. Using a pastry brush, very lightly brush one side of one of the wrappers with half the melted butter, all the way to the edges. Then, sprinkle half the cinnamon-sugar mixture evenly over the butter. Using a pizza cutter, cut the wrapper across both diagonals to create 4 triangles. Repeat with the remaining eggroll wrapper, butter, and cinnamon-sugar. Lay the triangles side by side on the prepared baking sheet so they do not touch. Bake them for 4 to 5 minutes, or until the triangles are crisp and golden brown. Serve immediately, or allow them to cool and store them in an airtight container for up to 1 week.
nutrition information
Step 4
Each (2-crisp) serving has:
Step 5
Calories: 61
Step 6
Protein: <1g
Step 7
Carbohydrates: 11g
Step 8
Fat: 2g
Step 9
Saturated fat: 1g
Step 10
Cholesterol: 5mg
Step 11
Trace Fiber
Step 12
Sodium: 54mg
