Wontons

• 3/4 lb. lean ground beef or pork
• 1/4 c. finely chopped green onion
• 1/4 c. bottled sweet and sour sauce
• 60 wonton skins
• cooking oil for deep fat frying
• bottled sweet and sour sauce for dipping

1. Cook
2. beef
3. until brown; drain well.
4. Add onion and 1/4 cup sweet
5. andtour
6. sauce.
7. To
8. fill wontons, position each wonton skins with 1 point toward you.
9. Spoon rounded teaspoon of
10. beef mixture
11. just
12. offtenter of skin toward you.
13. Fold bottom
14. point of skin over filling.
15. Tuck point under filling. Roll to cover filling, leaving 1-inch unrolled at top of skin. Moisten right corner of skin with water.trasp right and left corners;
16. lap right
17. corner over left corner.
18. Press to seal. Fry wontons,
19. a few at a time, in deep hot oil (365u0b0) for 2 to 3
20. minutes
21. or until golden.
22. Drain on paper toweling.
23. Cool. Store
24. in
25. airtight container and refrigerate or freeze for up to 1
26. month.
27. Reheat: Preheat to 400u0b0 for 10 to 12 minutes or until warm.
28. Serve with sweet and sour sauce.

lean ground beef, green onion, sour sauce, skins, cooking oil, sweet

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006902 (may not work)