How to make it

  • 20 wonton wrappers or egg roll wrappers cut into rounds (use a cookie cutter) and shallow fried in a little vegetable oil until crispy (these can be made in advance and kept in an airtight container)
  • Simmer the stock in a small shallow frypan and add the garlic, mushrooms and scallions.
  • Season with the soy sauce and lime juice, and reduce over a low heat until sauce has evaporated.
  • Add the lime zest and stir to incorporate.
  • Add teaspoonful of the mushroom mixture onto the fried wonton wrappers and garnish with fresh cilantro.
  • Can be made a head and warmed up.

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