Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious.

Donna

Recipe Summary

prep:
35 mins
cook:
25 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.

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  • In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.

  • Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.

  • Fry the wontons in 1/4 inch of vegetable oil until golden brown.

Nutrition Facts

275 calories; protein 20.5g; carbohydrates 29.2g; fat 8.4g; cholesterol 83.7mg; sodium 751.1mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/18/2006
I thought this was good, but I added a little flavor to it by adding some freshly grated ginger. I also used ground pork instead of ground beef. But the HUGE time saver I found is when I used a bag of mixed cole slaw instead of chopping cabbage. Wrapping can be tough until you get the hang of it, but the tast is worth it. Read More
(70)

Most helpful critical review

Rating: 1 stars
02/10/2010
I LOVE EGG ROLLS Read More
(5)
66 Ratings
  • 5 star values: 40
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
04/18/2006
I thought this was good, but I added a little flavor to it by adding some freshly grated ginger. I also used ground pork instead of ground beef. But the HUGE time saver I found is when I used a bag of mixed cole slaw instead of chopping cabbage. Wrapping can be tough until you get the hang of it, but the tast is worth it. Read More
(70)
Rating: 5 stars
03/23/2009
My husband is a Shrimp egg roll lover & I have a hard time finding them in the store for him. But then I found this recipe on this site & he got very excited when he seen the recipe & even did most of the work making them. The only thing we changed was we bought both wonton wrappers & egg roll wrappers because he preffered the egg roll wrappers he said they were easier to work with. He absolutely LOVED them. Next time we will make another batch & freeze some he said 2 to a package for a quick fix.he's already talking of making them again & it had only been a week. Thank-you for this wonderful recipe from both my husband & I. Read More
(55)
Rating: 5 stars
10/12/2005
Mmm, Mmm :) These fried up nicely! I've never made eggrolls before so I was skeptical. They did take a little time to make but they were worth it. I left out the ground beef & MSG and the recipe was still great. Also, I used large wonton wrappers. Read More
(33)
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Rating: 5 stars
01/25/2004
Very good base recipe. I did use pork instead of beef. I used the cabbage that was already shredded in the bag but I only used about half of it because when you go out to get these there is always too much cabbage in them. I also added just a small amount of fresh grated ginger. I used the large wrapper instead of the small and I deep fried them. Really great flavor. I will make these again for sure. My hubby loved them. Read More
(27)
Rating: 5 stars
03/21/2007
FANTASTIC! I used some suggestions from reviewers: used the coleslaw mix in a bag sub ground pork for the beef and omitted the MSG. One thing I did notice was that the first time I made these I rolled them earlier in the day to cook at dinner and the wrapper got soggy. So the next time I strained out the broth from the meats & veggie mixture before I rolled and they came out perfect. I also lash froze a few before cooking wrapped them and cooked later in the week. It worked like a charm just defrost partway before frying and no problem! Thanks so much for the post...I'll make these often!! Read More
(22)
Rating: 4 stars
11/30/2010
Good egg rolls but would be restaurant quality with a few minor changes. 3 TBSP of oyster sauce was way too much; made the rolls taste too fishy. Next time I'd try 1-1/2 TBSP or less. Also 5 TBSP of soy sauce was a little too much in the sense that it made the egg roll filling (still in the wok) a little too soggy. Next time I'd try 3 TBSP of soy sauce and add more if necessary at the end during the taste test before rolling. I also added 1/4 tsp of ground ginger because it's a flavor usually found in egg rolls. I used a 1 LB. bag of cole slaw mix (without dressing) instead of a head of cabbage for convenience. Use ground pork instead of beef and next time I might skip out on shrimp because I don't think it added much to the egg rolls but I'll have to see about that. With those changes these egg rolls should be better next time around. Read More
(22)
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Rating: 4 stars
02/06/2005
I've never eaten an egg roll that contained ground beef - and I didn't like the idea of it - so I left it out and used pork diced very small. I also substituted the celery with finely grated carrot and omitted the msg. I have to say these turned out MUCH better than I expected! I didn't find the rolling-up tricky at all and they tasted great! Next time I might add a little Chinese 5-Spice for a little more flavor. Excellent recipe! Thanks so much Donna! Read More
(16)
Rating: 4 stars
01/25/2004
Taste was a little strong but with some adjusting would be very good. My biggest problem was rolling the egg rols. They didn't roll very well & kind of came out square instead of round. Read More
(13)
Rating: 5 stars
01/25/2011
These egg rolls were excellent. I omitted the meat altogether and just used salad (tiny) shrimp. I doubled the green onions and the garlic and used the prepared cole slaw mix in the bag. I also didn't deep fry them. Instead I pan fried them. For those who had trouble with rolling the egg rolls here's how you do it - lay the wrapper on your work surface with one point facing you. Put the filling in the bottom third of the wrapper. Roll up to the halfway point rub some egg whites on the two top sides of the wrapper fold the two ends in and continue rolling upwards. Works like a charm every time!:) Read More
(13)
Rating: 1 stars
02/10/2010
I LOVE EGG ROLLS Read More
(5)
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