Ingredients
Equipment
Method
Preparation Steps
- Prepare the black water by filling a shallow pan with warm water and adding black food dye.
- Soften uncooked spaghetti by soaking it in the blackened water for about 5 to 7 minutes.
- Heat cooking oil over medium-high heat until it reaches around 350°F (175°C).
- Soak one spring roll wrapper in the black water for 30 seconds until pliable, then blot dry.
- Mix cream cheese with a small amount of black food dye to achieve a deep gray color.
- Fill a sandwich bag with the cream cheese mixture, snip off a corner to create a piping bag.
- Fold the soaked wrapper into a triangle and trim to create smaller triangles.
- Scallop the edges of each triangle to mimic the shape of bat wings.
- Pipe three lines of cream cheese filling onto one side of the triangle.
- Add two softened spaghetti noodles in the center of the piped cream cheese.
- Fold the top half of the wing down over the filling and press to seal.
- Fry the wings in hot oil for about one minute on each side until golden brown and crispy.
- Drain wings on paper towels or wire rack, and let cool slightly before serving.
Nutrition
Notes
Ensure oil is hot enough for frying to achieve perfect crispiness. Scalloping edges enhances presentation.