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Wontons with Sweet-Sour Sauce

 Wontons with Sweet-Sour Sauce
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
34 ServingsPrep: 40 min. Cook: 30 min.


  • 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


  • 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

2 of 2

Wontons with Sweet-Sour Sauce (continued)

Directions (continued)

  • 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).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer