Asian Cabbage Salad with Pork Wontons

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 slaw mix (shredded cabbage and carrot mixture)
• 2 cups napa cabbage (chopped)
• 6 ounces sugar pea (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 eggs (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)