Scallion Turnovers

Name: Scallion Turnovers
Total time: 20 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 15 scallions or green onions, about 1/4 pound; Salt to taste if desired; 3/4 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1/2 cup plus 1 tablespoon corn, peanut or vegetable oil; 4 prepared raw egg roll skins, available in Chinese markets and specialty shops Chilled yogurt for garnish

By Craig Claiborne

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

15scallions or green onions, about ¼ pound
Salt to taste if desired
¾teaspoon ground black pepper
¼teaspoon garlic powder
½cup plus 1 tablespoon corn, peanut or vegetable oil
4prepared raw egg roll skins, available in Chinese markets and specialty shops Chilled yogurt for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Cut off white portions of onions and save for another use. Chop green tops as finely as possible; there should be about 1½ cups. Put in a bowl.
Step 2
Add salt, pepper, garlic powder and 1 tablespoon oil. Blend well.
Step 3
Lay out egg roll skins, one at a time, on flat surface. Rub outer edges with water. Spoon one-quarter of scallion mixture onto each skin, shaping in a triangle over half the skin. Fold over other half of skin to enclose scallion mixture. Press to seal margins.
Step 4
Heat ½ cup of oil in a skillet and add turnovers (this may require two or more steps). Cook until golden brown on both sides, about 2 minutes or less. As turnovers are cooked, drain on paper towels. Serve with chilled yogurt.