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Wontons with Sweet-Sour Sauce Recipe

Wontons with Sweet-Sour Sauce Recipe photo by Taste of Home

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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

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Wontons with Sweet-Sour Sauce Recipe

Prep: 40 min. Cook: 30 min.

Yield: 34 Servings

40 30 70

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

Drain pineapple, reserving juice. Set pineapple aside.
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.
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.
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).

Originally published as Wontons with Sweet-Sour Sauce in Taste of Home June/July 2000, p27

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Wontons with Sweet-Sour Sauce

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Reviewed on Feb. 24, 2011 by andymom

I used to make this recipe all the time. My family and friends love these. I am making them this weekend and everyone is so excited. Ye, excited about good food.

Reviewed on Dec. 31, 2007 by dmboyd5