Chinese Bow Tie Dessert With Honey and Brown Sugar

Chinese Bowties

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Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 16 servings
Nutrition Facts (per serving)
473 Calories
23g Fat
60g Carbs
9g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 473
% Daily Value*
Total Fat 23g 29%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 543mg 24%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 11%
Total Sugars 28g
Protein 9g
Vitamin C 0mg 0%
Calcium 57mg 4%
Iron 2mg 10%
Potassium 206mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


For the Syrup:

  • 1 cup brown sugar

  • 1/2 cup corn syrup

  • 1/2 cup honey

  • 1/2 cup water

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Cut each egg roll wrapper from top to bottom into 4 equal pieces.

  4. Using a paring knife, cut a 1/2-inch slit in the center of each piece.

  5. 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.
  6. Heat a wok and add oil. ​

  7. Deep-fry the bow ties until golden brown, about 5 at a time.

  8. Drain on paper towels or a tempura rack if you have one.

  9. Boil the syrup ingredients in a pot on medium heat for about 5 minutes.

  10. Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well.

  11. Set aside to harden. Serve cold.


  • The egg roll wrappers should be 4 1/2 x 5 1/2 inches in size. Each wrapper makes two 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.

Recipe Variation

Dust the bow ties with confectioners' sugar after letting them harden.