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 cant seem to get enough of them.
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 cant seem to get enough of them.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 eggs lightly beaten
- 1/2 cup brown sugar packed
- 1 small onion finely chopped
- 1 tablespoon reduced-sodium soy sauce
- oil for deep-fat frying
- 14 oz pineapple tidbits
- 1/3 cup cider vinegar
- 1/2 cup green pepper
- 1/2 pound ground pork chopped
- 2 cups cabbage finely shredded
- 3/4 cup canned bean sprouts finely shredded
- 24 oz wonton wrappers
- Carbohydrate 20.3741499400346 g
- Cholesterol 12.7492638204706 mg
- Fat 19.8236621971447 g
- Fiber 0.790833396776258 g
- Protein 2.54532420373428 g
- Saturated Fat 2.63021477505686 g
- Serving Size 1 1 (80g)
- Sodium 136.077264217475 mg
- Sugar 19.5833165432584 g
- Trans Fat 1.06406546286249 g
- Calories 266 calories
Step-by-step
- 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.
Crispy fried wonton wrappers shatter into light, flaky layers upon first bite, yielding to a savory core of ground pork and finely shredded vegetables. Making this appetizer at home stretches inexpensive ingredients like cabbage and bean sprouts into dozens of portions without sacrificing flavor. Balancing the pork filling with fresh aromatics keeps the heavier elements grounded, while the accompanying dipping sauce relies on pantry staples like cider vinegar and brown sugar to build a sharp, glossy contrast.
Adapting for Dietary Needs
Modifying this preparation for different eating patterns requires only minor ingredient swaps. Ground turkey or finely minced mushrooms can replace the pork entirely without altering the moisture levels of the filling. Gluten-free egg roll wrappers, when available, substitute directly for wheat-based wonton skins, though frying times may vary slightly. Soy sauce can be swapped for tamari to maintain the necessary sodium balance.
- Oil temperature dropping below 375 degrees causes wrappers to absorb excess grease rather than crisping properly.
- Exposed wonton wrappers dry out within minutes; keep unused sheets covered with a damp paper towel.
- Drain fried batches on wire racks instead of paper towels to prevent steam from softening the bottom crust.
