Description
It’s not your ordinary Mandu or egg roll!
Ingredients
- 1 cup shredded cabbage
- ½ pound ground beef
- ½ pound ground pork
- 1 (14 ounce) can bean sprouts – drained, rinsed, and finely chopped
- ⅓ cup minced celery
- 1 green onion, chopped (white part only)
- 1 tablespoon soy sauce
- 1 ½ teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 (12 ounce) packages wonton wrappers
- 1 egg, beaten
- vegetable oil for frying
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage
- cover
- and steam until tender
- 2 to 4 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl
- breaking up any large chunks with a wooden spoon.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Mix cabbage
- bean sprouts
- celery
- green onion
- soy sauce
- cornstarch
- sesame oil
- salt
- and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling
- sealing edges together.
- Fry wontons in the hot oil until browned
- 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 24