Last week was my first trip to Las Vegas.  It was every thing I imagined and more!  One of the first lunches on the strip was at the Wynn Hotel.  Courtesy of one of my mother-in-law’s best friends, Frances, not only did I dine at the Wynn’s fabulous buffet, I even learned to play penny slots!  All of the dishes that I sampled were delicious but I knew that the Asian Match Stick Salad with Cashew Wontons would be the first dish that I’d recreate at home.

The wontons were made from finely chopped cashews rolled in wontons and fried to a golden brown.  They made the perfect accompaniment to the match stick salad.  It consisted of julienne strips of snow peas, cucumber, scallions, sweet red peppers, carrots, shredded lettuce, and Asian pear with soy/ginger dressing.

Although the salad was delicious and I’ve included recipes for both, it’s completely all about the wontons!  Make ’em and you’ll see 🙂

Dampen wonton and add 1 teaspoon of finely chopped cashews atop in a line from one point to the other

Fold point over cashews and roll tightly.

After rolling, pinch ends to secure cashews, leaving a small opening.

Cashew Wontons
Makes 12

1/4 cup roasted cashew nuts, finely chopped
12 wonton wrappers
2 tablespoons water
cooking oil, enough to fry in 1/2-inch of oil

Working one at a time, use your finger dipped in water to dampen one side of a wonton wrapper.  Add one teaspoon of the chopped cashews to the dampened side of the wonton wrapper, creating a line from one point to the opposite point.  Fold opposite point over to enclose cashews, continue rolling and pinch ends to partially seal.  Repeat with all wonton wrappers and chopped cashews.  Heat oil in a heavy skillet on medium-high, until 325 degrees or oil sizzles with tested with a drop of water.  Add wontons, turning to brown about 45 seconds.  Transfer to paper towel lined plate to drain excess oil.  Serve atop salad.

Cut vegetables into julienne strips

Toss with shredded lettuce and ginger-soy dressing before topping with wontons.

Match Stick Salad
Serves 4-6

2 cups shredded lettuce
1 cucumber, seeded
1 asian pear or bosc pear, cored
1/2 cup sweet red pepper
1/2 cup match stick carrots or 1 large carrot
1/2 cup snow peas, blanched, iced & drained**
2 scallions
Ginger-Soy Salad Dressing

**To prepare snow peas: In a sauce pan, bring 2 cups of water and 1 teaspoon of salt to a rolling boil.  Add snow peas and allow to boil for 1 minute.  Immediately transfer to a bowl of iced water to completely stop the cooking process.  After 5 minutes, remove from ice bath and drain on paper towels.  Trim ends before cutting into julienne strips.

Cut cucumber, pear, red pepper, carrot, snow peas, and scallions into julienne strips, about 2 inches in length.  Toss together with lettuce and salad dressing.  Serve topped with cashew wontons.