Ingredients
6
6 servings
- •1.5 teaspoons vegetable oil
- •2 cups shredded cabbage
- •1 cup canned bean sprouts, drained
- •0.5 cup shredded carrots
- •0.33333334326744 pound ground beef
- •0.33333334326744 cup sliced green onions
- •1 egg, lightly beaten
- •3 cloves garlic, minced
- •1.5 teaspoons sesame oil
- •1.5 teaspoons toasted sesame seeds
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon ground ginger
- •1 (16 ounce) package wonton wrappers
- •2 tablespoons vegetable oil for frying, or more as needed
Instructions
- Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
- Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
- Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
- Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.
Nutritional Facts
Per 6 servings
- Calories: 331
- Carbohydrate: 48g
- Fat: 9g
- Fiber: 3g
- Protein: 14g
- Sugar: 1g
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