Be sure to buy eggroll wrappers — the ones that are bigger than wonton skins — to make these triangles. They’re 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. The recipe is really easy to multiply, but I find them so addicting, it’s slightly “dangerous” to have them sitting around.
Cinnamon Sugar Triangles
Crisp, golden eggroll-wrapper triangles dusted with cinnamon sugar — an addictive 10-minute treat.
Ingredients
Method
- Preheat the oven to 400°F. Lightly mist a large nonstick baking sheet with spray.
- In a small bowl, combine the cinnamon and sugar.
- Lay the eggroll wrappers side by side on a cutting board. Using a pastry brush, very lightly brush one side of one wrapper with half the melted butter, all the way to the edges. 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 wrapper, butter, and cinnamon-sugar.
- Lay the triangles side by side on the prepared baking sheet so they do not touch. Bake for 4 to 5 minutes, or until crisp and golden brown. Serve immediately, or cool and store in an airtight container for up to 1 week.
Notes
Makes 8 crisps.
Per 2-crisp serving: 61 calories, less than 1g protein, 11g carbohydrates, 2g fat, less than 1g saturated fat, 5mg cholesterol, trace fiber, 54mg sodium.
Recipes taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright © 2010 by Devin Alexander. Published by Broadway Books, a division of Random House, Inc. Photo credit: Theresa Raffetto.