These are so delicious!! I love how the crispy outside and the warm soft inside collide in your mouth when you eat them! My son loves these, and he makes them from scratch, so if we can, you can!
½ stick lemongrass, finely diced
5 garlic cloves, finely diced
1 chilli, finely chopped
A handful of coriander, finely chopped
1 red onion, finely diced
1 kg pork mince
120 wonton wrappers – or just 20 – your choice!
Place the herbs and spices in a saucepan with a little oil and fry for a minute, then add the pork mince and cook until done. Set aside to cool. Put the egg in a cup and whisk with a fork for a minute. Set aside. Once the mixture is fairly cool place a heaped teaspoon in the middle of a wonton wrapper, then close over and seal with egg wash. Fry in small batches, in a small amount of hot oil, or a deep fryer if you have one. I don’t so I just fry in an inch of oil and turn over after two minutes or so, to do both sides. Drain the wontons well.
This does make 120, or for a smaller affair, you can always make the amount you need, and then use the leftover filling for other dishes. It freezes well and the flavours combine a bit more over time, so it is not a bad thing! I like to serve the leftover filling a week later in crispy iceberg lettuce cups, drizzled with a little sesame oil. I serve the wontons with a little garden salad to take the edge of the fry. However you eat these wontons, and whatever you do with all of the filling, enjoy!