- veg oil for deep frying
- 1 c ground or minced pork or shrimp or combination
- 1/4 c minced green onions
- 1/2 c finely shredded cabbage
- 1 t minced garlic
- 1 t minced ginger
- 1/4 c minced red bell pepper
- salt and pepper
- 1 t soy sauce
- 1 t dark sesame oil
- 1 egg
- 36-48 wonton skins or 6+ egg roll skins
- Heat 2″ oil over medium-high (350).
- Combine remaining ingredients except won’t wrappers.
- Put 1-2 rounded teaspoons filling in center of each wonton skin, fold to make triangle, and seal with a few drops of water.
- Cook in hot oil, turning once, till browned = 3-4 minutes. Drain.
