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1
Heat the olive and sesame oil in a skillet over medium low heat.
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2
Add the ginger, garlic, and shallot and saute for about two minutes.
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3
Add the sliced mushrooms and saute for an additional two minutes until the mushrooms and cook until they start to soften.
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4
Add the cabbage or coleslaw mix and stir to combine.
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5
Cook until the cabbage starts to wilt down.
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6
Add the stir fry vegetables, soy sauce, Hoisin sauce, and chili garlic sauce, stir well.
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7
Saute until the cabbage is cooked through.
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8
Taste for seasoning and adjust with soy sauce and chili garlic sauce.
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9
Preheat the oven to 400 F. Line a baking sheet with parchment paper or a silicone mat.
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10
Set the wonton wrapper stack on your work surface and cover with a damp paper towel.
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11
Pull off one wrapper and set it on your work surface (keep the others covered until you are ready for them).
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12
Place the wrapper with one of the points facing away from you.
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13
Place about three tablespoons of the cabbage mixture towards the bottom of the wrapper.
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14
Pull the bottom corner of the wrapper over the filling, tuck in the side corners and roll it up to close.
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15
Secure the top corner closed by wiping a dab of water on it with your finger.
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16
Place the roll seam side down on the baking sheet.
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17
Continue until you have used all the filling.
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18
Brush the top of the rolls with a thin layer of olive oil.
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19
Bake for 15-20 minutes, turning over once, until brown and crispy.
