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Asian Cabbage Salad with Pork Wontons

Name: Asian Cabbage Salad with Pork Wontons
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoons rice vinegar unseasoned; 2 tablespoons canola oil; 2 tablespoons toasted sesame oil; 1 tablespoon soy sauce low-sodium or regular; 1 tablespoon brown sugar packed; 1/4 teaspoon fresh ginger root grated; 2 cups broccoli slaw; 2 cups coleslaw mix shredded cabbage and carrot mixture; 2 cups napa cabbage chopped; 6 ounces sugar snap peas cut in half on the diagonal; 1/2 mango large, seeded, peeled and cubed; 1/2 red bell pepper cored, seeded and chopped; 2 tablespoons onion tops green, chopped; 2 tablespoons thai basil chopped; 1/4 pound ground pork; 1/4 pound italian sausage mild or hot; 1/4 cup water chestnuts chopped; 1 egg beaten, divided; 1/4 cup onion tops green, finely chopped; 1 1/2 teaspoons soy sauce low-sodium or regular; 1/4 teaspoon garlic minced; 1/4 teaspoon fresh ginger root grated; 1/8 teaspoon pepper coarse-ground; 1 pinch kosher salt; 25 won ton wrappers from package of 60; 1 quart peanut oil or more

PORK

26Ingredients

40Minutes

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Description

Pork Wontons can also be served as an appetizer with Asian Drizzling Sauce from Ground Pork Lettuce Wraps with Asian Drizzling Sauce or Sweet and Sour Sauce.

Ingredients

US|METRIC

4 SERVINGS

3 tablespoons rice vinegar (unseasoned)

2 tablespoons canola oil

2 tablespoons toasted sesame oil

1 tablespoon soy sauce (low-sodium or regular)

1 tablespoon brown sugar (packed)

1/4 teaspoon fresh ginger root (grated)

2 cups broccoli slaw

2 cups coleslaw mix (shredded cabbage and carrot mixture)

2 cups napa cabbage (chopped)

6 ounces sugar snap peas (cut in half on the diagonal)

1/2 mango (large, seeded, peeled and cubed)

1/2 red bell pepper (cored, seeded and chopped)

2 tablespoons onion tops (green, chopped)

2 tablespoons thai basil (chopped)

1/4 pound ground pork

1/4 pound italian sausage (mild or hot)

1/4 cup water chestnuts (chopped)

1 egg (beaten, divided)

1/4 cup onion tops (green, finely chopped)

1 1/2 teaspoons soy sauce (low-sodium or regular)

1/4 teaspoon garlic (minced)

1/4 teaspoon fresh ginger root (grated)

1/8 teaspoon pepper (coarse-ground)

1 pinch kosher salt

25 won ton wrappers (from package of 60)

1 quart peanut oil (or more)

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Directions

In medium bowl, mix together ground pork, sausage, water chestnuts, 2 tablespoons beaten egg, green onion, soy sauce, garlic, ginger, pepper and salt. Place about 1 teaspoon of meat mixture in each won ton wrapper.Brush with remaining beaten egg* around all 4 sides of wrapper.Fold into triangle, then gather up at top point; squeeze slightly to hold together.Meanwhile, heat oil in electric fryer to 375° F.Place wontons in oil in batches.Fry for about 2 minutes or until golden brown.

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Asian Cabbage Salad with Pork Wontons

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