Korean Wontons

• 2 cups shredded cabbage
• 1 cup canned bean sprouts
• 1/2 cup shredded carrot
• 1 1/2 teaspoons vegetable oil, plus
• 2 tablespoons vegetable oil (divided)
• 1/3 lb ground beef
• 1/3 cup green onion, sliced
• 1 1/2 teaspoons sesame seeds, toasted
• 1/2 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
• 3 cloves garlic, minced
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (12 ounce) package wonton wrappers
• 1 egg, lightly beaten
• 3 tablespoons water

1. In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
2. In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
3. Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
4. Place about 1 tbsp of filling in the center of each wonton wrapper.
5. Combine egg and water.
6. Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
7. Heat remaining vegetable oil (2 tbsp) in a large skillet.
8. Cook wontons in batches for 1-2 minutes on each side or until golden brown.
9. Add additional oil if needed.

cabbage, bean sprouts, shredded carrot, vegetable oil, vegetable oil, ground beef, green onion, sesame seeds, ground ginger, garlic, sesame oil, salt, pepper, wonton wrappers, egg, water

Taken from www.food.com/recipe/korean-wontons-86980 (may not work)