Wontons with Sweet-Sour Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 34 |
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This super-simple finger food makes an awesome appetizer and is perfect for potlucks. I serve these crispy pork rolls with sweet-and-sour sauce, and they disappear in a hurry - folks can't seem to get enough of them. -Korrin Grigg, Neenah, Wisconsin Ingredients:
1 can (14 ounces) pineapple tidbits |
1/2 cup packed brown sugar |
1 tablespoon cornstarch |
1/3 cup cider vinegar |
1 tablespoon reduced-sodium soy sauce |
1/2 cup chopped green pepper |
1/2 pound ground pork |
2 cups finely shredded cabbage |
3/4 cup finely chopped canned bean sprouts |
1 small onion, finely chopped |
2 eggs, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 packages (12 ounces each) wonton wrappers |
oil for deep-fat frying |
Directions:
1. Drain pineapple, reserving juice. Set pineapple aside.
2. In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm.
3. In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat.
4. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce Yield: about 8-1/2 dozen (2-1/2 cups sauce).
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