I am obsessed with this recipe. I was craving wontons the other week, finally found wonton wrappers at the grocery store, and experimented with some of the ingredients I had on hand (I couldn’t find any wonton recipes that used cabbage and carrots, but they sounded good and so I figured I’d give them a try). The wontons were so incredible that I couldn’t stop eating them, which is probably a bad thing since they’re fried.
Paired with rice and a vegetable side, these wontons make a great main course, but they’re also a perfect finger food to put on an appetizer try at a party.
- 1 pound ground pork, minced
- 4 green onions, chopped
- ⅓ cup finely shredded cabbage
- 1 carrot, shredded
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 2 packages wonton wrappers
- Vegetable oil for frying
- Mix all ingredients except for wonton wrappers in a medium bowl.
- Fill a small bowl with cool water.
- Spoon a small amount of filling (about 1-2 teaspoon) into the middle of each wonton wrapper.
- Dip a finger into the bowl of water and wet two sides of each wrapper. Pinch closed. Wet far corners of the triangle you've just created and pinch the ends together, as pictured.
- Meanwhile, heat the oil in a medium-sized pot (about about ½ inch deep) over medium-high heat.
- Drop about 6 wontons at a time into the hot oil and cook, turning once with a slotted spoon, for a few minutes, until the wonton wrappers are lightly browned a crispy.
- Remove wontons from oil with a slotted spoon and dry on a paper towel.
Great served with rice, a side of veggies, and your favorite dipping sauce.
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Sonia Barton says
Those look easy and really good. I hate making egg rolls because they make such a mess these look much easier.