Mi Won Ton Wrappers - Egg Rolls

Traditional Filling
1 pound ground meat (chicken, turkey, beef, lamb, pork)
1 tablespoon grated fresh ginger
2 cloves garlic, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 cups finely chopped cabbage or vegetables of your choice
1/2 cup water
1 egg
50 wonton wrappers, defrosted
cooking oil for frying.

In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder, and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.

To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.

Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.


To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.

You can fill Won Tons with anything. Be creative.
Pizza Rolls
Taco Rolls
Thanksgiving Rolls
Meatball Rolls
Rice
Beans
Potatoes
Eggs
Even Dessert Fillings!