Serve as an appetizer or use for Wonton soup. Makes 45
Finely chopped green onions
Finely chopped cabbage
Chopped green pepper
Oil for deep frying
Combine pork, vegetables and seasonings.
To shape wonton place 1 tsp [5 mL] ball of filling near center
of one edge of wrapper. Roll into a tube leaving 1/2 inch [1 cm]
of unrolled wrapper. Grasp ends and bring together below filling.
Moisten overlapping ends with water and pinch together.
Repeat for remaining wontons. Use for wonton soup,
or deep-fat fry at 375°F (190°C) until golden brown (about 1 min).
Wontons may be stored in freezer for 1 month. Makes about 45 wontons.