-
1
Whisk together corn starch, soy sauce and hoisin.
-
2
Add meat, ginger, onions and garlic.
-
3
Let sit for 30 minutes.
-
4
Spread frozen vegetables on cutting board and chop them up very finely.
-
5
Wrap vegetables in paper towels or a cotton towel to soak up moisture.
-
6
Heat wok with 3 Tbs of oil.
-
7
Chow the meat mixture in 3 batches just until meat is done.
-
8
Remove from wok and set aside.
-
9
Adding more oil, if necessary, chow the vegetable for around 2 minutes, making sure not to lose crispness.
-
10
Return meat to wok and stir well into vegetable.
-
11
Turn out wok mixture into colander.
-
12
Let cool for 15 minutes.
-
13
Heat deep fryer to 375 degrees.
-
14
Lay wrappers out flat and prepare work surface to wrap.
-
15
On an individual wrapper, laid on your work surface with one of the corner points facing you, put around 3 Tbs filling, 1/3 of the way to the opposite point.
-
16
Wet all remaining wrapper edges with water, very lightly.
-
17
Pull the point nearest you up and over the filling, away from you.
-
18
Tuck under filling.
-
19
Pull one side point in, then the other, tucking them under the filling.
-
20
Roll package away from you to opposite point.
-
21
Repeat for all filling and wrappers.
-
22
Place packages on baking sheet in freezer for 30 minutes, or until oil is up to 375 degrees.
-
23
Fry packages, 3-4 at a time, until golden brown, about 3 minutes.
-
24
Remove from oil and drain on paper towels or cloth.
-
25
Serve with soy sauce, hot mustard, hoisin, teriyaki, anything you desire.
