Butterflies
Butterflies
1 2-lb. pkg thick eggroll skin (about 32 pieces)
1 Q. vegetable oil
Divide each eggroll skin into 3 equal parts . Make a 1½” slit down middle of eggroll strip. Layer one skin on top of another. Take one corner of wonton strip and curl through the slit, pulling it under to form butterflies. Heat vegetable oil. Fry wonton to a golden brown. Drain on paper towel.
Syrup:
1 C. water
2 C. sugar
1 C. Karo (light corn) syrup
1 jar maltose (found in oriental markets)
2 T. lime juice
Mix everything in big pot. Stir occasionally. Add 2 T. lime juice. Bring to boil, then simmer for 45-50 minutes. Dip butterflies into syrup and drain. Best to let stand for a day to minimize sticking.
Instead of eggroll skins, you can use wonton wrappers. Split wonton skin in half. The rest of the recipe is the same. Makes about 48.
