|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These Chinese desserts, shaped like bow ties, are enjoyed by both children and adults alike. A treat made with egg roll wrappers that are tied in a bow shape, then deep-fried and dipped in a syrup made of brown sugar, corn syrup, honey, and water. After preparing, you can also lightly dust them with confectioners sugar for an even more delectable sweet treat.
Once made, it's hard to keep little—and big—hands away from these goodies. If you can save some, these desserts are the perfect ending to a meal of Chinese food, such as Kung Pao chicken, chow mein, or your favorite stir fry meal.
- 1 package egg roll wrappers
- 4 to 6 cups oil, for deep frying, as needed
- For the Syrup:
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup honey
- 1/2 cup water
Gather the ingredients.
Lay out an egg roll wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides are 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 a 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 egg roll wrappers should be 4 1/2 inches by 5 1/2 inches in size. Each wrapper makes 2 bow ties.
- When deep-frying the bow ties, fry only a few at a time—no more than five—so you don't overcrowd the pan.
- The syrup has to be boiling before dipping the bow ties. If it is not, then your bow ties will be overly sweet.
- Store any leftovers in an airtight container and eat within one to two days.
Dust the bow ties with confectioners sugar after letting them harden.