Yield: 1 Servings
|¼ cup||Onion; finely chopped|
|1||Clove garlic; minced|
|¼ cup||Pork; raw, finely chopped (or chicken)|
|¼ cup||Shrimp; peeled, deveined, finely chopped|
|¾ cup||Cabbage; finely shredded|
|½ cup||Green beans; French-style, frozen, thawed|
|½ cup||Bean sprouts|
|¼ cup||Carrot; shredded|
|1 tablespoon||Soy sauce|
|Romaine leaves; in 1" pieces|
|Sweet Dipping Sauce|
Add 1 tablespoon oil to a wok or large skillet; heat over medium-high heat.
Stir-fry onion and garlic in hot oil for 1 minutes. Add meat and shrimp; stir fry 2 minutes. Add cabbage, beans, bean sprouts, carrot and soy sauce; stir fry 2-3 minutes. Remove from wok; cool slightly or cover and chill up to 4 hours. Brush 2 e oil in a large skillet; heat over medium-hjigh heat.
Cook 3 wonton wrappers, one at a time, on one side only, 30 seconds or until light brown.. Turn onto paper towels. Place one wonton wrapper, un-browned side up, with one corner facing you; top with a piece of romaine. Spoon 1 a filling onto romaine. Roll up, folding in one side of wonton wrapper and leaving other end open; fasten with a toothpick. Repeat with remaining wrappers and filling adding oil to skillet as necessary.
Serve immediately with Sweet Dipping Sauce. Makes 18-20 rolls.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 96.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997