Asian Cabbage Salad with Pork Wontons

Pork
Asian Cabbage Salad with Pork Wontons
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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

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)

Directions

1 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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