Recipe by Kim127
From Taste of Home!
Top Review by K9 Owned
It's a keeper Kim! Made it last week using diced left over chicken breast. Made it mid-week with ground beef (my favourite) and yesterday with ground pork...hummm maybe that was my favourite. LOL The only wonton wraps in the store were stale dated so I went with the eggroll wraps. First time in triangles, second & third time egg roll shaped. I found the later easier to brown. Only other variable was that I used fresh bean sprouts. Keep them coming Kim!
- 2 cups shredded cabbage
- 1 cup canned bean sprouts
- 1⁄2 cup shredded carrot
- 1 1⁄2 teaspoons vegetable oil, plus
- 2 tablespoons vegetable oil (divided)
- 1⁄3 lb ground beef
- 1⁄3 cup green onion, sliced
- 1 1⁄2 teaspoons sesame seeds, toasted
- 1⁄2 teaspoon ground ginger or 1 1⁄2 teaspoons minced fresh gingerroot
- 3 cloves garlic, minced
- 1 1⁄2 teaspoons sesame oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (12 ounce) package wonton wrappers
- 1 egg, lightly beaten
- 3 tablespoons water
Directions See How It's Made
- In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
- In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
- Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
- Place about 1 tbsp of filling in the center of each wonton wrapper.
- Combine egg and water.
- Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
- Heat remaining vegetable oil (2 tbsp) in a large skillet.
- Cook wontons in batches for 1-2 minutes on each side or until golden brown.
- Add additional oil if needed.