› Before Shabbos, I lay out some defrosted wonton rounds (Gefen makes them frozen) on a parchment-lined baking sheet, spray some oil on top (you can sprinkle some spices for flavor), and bake them at 350°F (175°C) for a few minutes until crispy. (Watch them carefully so they don’t burn.) I store them in a zip-lock bag to stay fresh. › On Shabbos day, I take a plate and brush or squeeze dots of dressing or sauce for design onto it. In the middle, I place a scoop of egg salad.
