Prep 30 mins
Cook 20 mins
From Taste of Home!
- 473.18 ml shredded cabbage
- 236.59 ml canned bean sprouts
- 118.29 ml shredded carrot
- 7.39 ml vegetable oil, plus
- 29.58 ml vegetable oil (divided)
- 149.68 g ground beef
- 78.07 ml green onion, sliced
- 7.39 ml sesame seeds, toasted
- 2.46 ml ground ginger or 7.39 ml minced fresh gingerroot
- 3 clove garlic, minced
- 7.39 ml sesame oil
- 2.46 ml salt
- 2.46 ml pepper
- 340.19 g package wonton wrappers
- 1 egg, lightly beaten
- 44.37 ml water
- 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.
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!
Everyone here absolutely loved these. A+++ all the way! Thanks for posting.
Wonderful!I had to stop myself from overeating.My family fell in love with it!