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1.
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Preheat oven to 400 F (205 C).
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Grease a baking sheet with oil or cooking spray.
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2.
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In a small bowl, mix the cabbage with the salt and set aside.
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After 10 minutes, squeeze out all the excess water from the cabbage.
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3.
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Shell and devein the shrimp.
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Then, chop it into smaller pieces.
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4.
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In a medium bowl, mix together the shrimp, cabbage, green onions, garlic, lemongrass, ginger, soy sauce, and sesame oil.
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5.
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Lightly beat the egg in a small bowl.
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6.
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Take a wonton wrapper, and fill it with around 2 teaspoons of filling.
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Resist the temptation to put a lot of filling in the wontons!
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Itll make the wontons less crispy and more difficult to wrap.
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Using your index finger, rub the egg along all 4 edges of the wonton wrapper.
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Fold 2 corners together, and seal up that side of the wonton.
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Fold in the other two corners so that all the corners meet together.
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An X-shaped tent should start to form.
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Seal up the wonton by pressing the edges together.
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Repeat with the rest of the wonton wrappers and filling.
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6.
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Place the wontons onto the baking sheet.
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Bake the wontons for 10-12 minutes, or until the edges are golden brown.
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7.
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Serve with your favorite dips.
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The wontons are best when theyre still warm!
