Taste of Home
Wontons with Sweet-Sour Sauce
TOTAL TIME: Prep: 40 min. Cook: 30 min.
YIELD: about 8-1/2 dozen (2-1/2 cups 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
Ingredients
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1 can (14 ounces) pineapple tidbits
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1/2 cup packed brown sugar
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1 tablespoon cornstarch
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1/3 cup cider vinegar
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1 tablespoon reduced-sodium soy sauce
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1/2 cup chopped green pepper
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1/2 pound ground pork
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2 cups finely shredded cabbage
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3/4 cup finely chopped canned bean sprouts
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1 small onion, finely chopped
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2 eggs, lightly beaten
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 packages (12 ounces each) wonton wrappers
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Oil for deep-fat frying
Directions
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1.
Drain pineapple, reserving juice. Set pineapple aside.
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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.
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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.
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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
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