Recipe By rchaeg3
Published Apr 2nd
Prep 30m Cook 10m Additional - Ready In 40m
Servings 96 wontons Calories 138.5

It’s not your ordinary Mandu or egg roll!

Recipe Ingredients

  • 1 cup shredded cabbage
  • ½ pound ground beef
  • ½ pound ground pork
  • 1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped
  • ⅓ cup minced celery
  • 1 green onion, chopped (white part only)
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 (12 ounce) packages wonton wrappers
  • 1 egg, beaten
  • vegetable oil for frying

Cooking Directions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
  3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  4. 4 Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.
  5. 5 Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts

  • Calories 138.5
  • Carbohydrate 17.2 g
  • Cholesterol 22.2 mg
  • Fat 4.6 g
  • Fiber 0.9 g
  • Protein 6.6 g
  • Saturated Fat 1.4 g
  • Sodium 313.9 mg
  • Sugar 0.2 g

Chef's Notes

You can also use egg roll skins in place of the wonton wrappers for a larger roll; We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.


  1. it was so good and it tasted really good
  2. Oh my God YES! So good and surprisingly easy to make.
  3. My family loved them. I made them without changes and served them with orange sauce.
  4. I made this recipe for my Korean-American professor and she loved it! I followed the recipe except for a couple of replacements. My professor doesn't eat pork so I used only beef and instead of bean sprouts I used finely chopped green beans. Also I used egg roll wraps instead of wonton wraps and they - Read more ...
  5. I used egg roll wrappers as submitter mentioned in the footnotes. These were great and had a ton of flavor. I do think fresh bean sprouts would be better than can but the can worked too. The one thing I did think this recipe was lacking was cabbage. The meat/cabbage ratio seemed off and I - Read more ...