Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious. These egg rolls are easy to customize as well with anything from bean sprouts to cabbage, to beef, shrimp, and more.
Ingredients
- wonton wrappers: 1 pack (16 ounce pack)
- lean ground beef: 1 pound
- shrimp - peeled, deveined and: 1 pound (chopped)
- soy sauce: 5 Tbsp
- oyster sauce: 3 Tbsp
- bean sprouts: 1 pound
- green onions: 2 piece
- stalks celery: 3 piece (chopped)
- medium head cabbage: 1 piece (shredded)
- garlic: 2 clove (minced)
- monosodium glutamate (MSG): 1 tsp
- vegetable oil: 1 cup
Metric Conversion
Stages of cooking
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Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
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In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
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Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
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Fry the egg rolls in 1/4 inch vegetable oil until golden brown.
