You’ll start with a double recipe of the won ton wrappers. Roll them first into rectangles, and then roll the rectangles into squares. I find it’s the easiest way to roll them nice and thin. So what you see above is a rectangle.
And what you see here is a square. That’s nice and thin.
This dough is super durable. It has a lot of egg white protein. Egg white protein is to gluten-free dough what spinach is to Popeye, to torture a metaphor.
With a corner of the square facing you, place a bit of filling about an inch from that corner. The filling should be as dry as possible without sacrificing all the flavor.
Fold the corner over the filling, and fold one more turn. Make it tight, and press out any trapped air. Whenever you’re planning to fry something that you have wrapped in dough, trapped air will allow oil to get in, and the finished product will be greasy.
Then fold the left and right sides, tightly, toward the center of the roll.
And then roll away from you once more, until the roll is sealed. If the wrappers are moist, like they should be, it will stay sealed.
I deep fry in a wok, ’cause I like how I can still get a few inches of oil in a big pot without using a gallon. Oh, and a word to the wise about frying — moisture makes hot oil splatter. Even if you think they’re dry on the outside, blot the rolls dry with a clean paper towel before frying.
In a large skillet, place the tamari, rice vinegar, honey and 2 tablespoons cornstarch, and whisk to combine well. Pour half the sauce into a separate, small bowl. To the remaining sauce in the large bowl, add the ground meat, and mix to combine. Allow to sit at room temperature for a few minutes to allow the beef can absorb the sauce.
In a large skillet, cook the garlic in the sesame oil over medium high heat until the garlic becomes fragrant (about 2 minutes). Add the cabbage and carrots, and then the sauce you set aside from earlier, and toss to combine. Turn the heat down to medium-low, cover the skillet and cook, tossing occasionally, until the cabbage is wilted and the carrots are beginning to soften (about 5 minutes). Uncover the skillet, add the beef mixture and the remaining tablespoon cornstarch, and toss to combine. Allow the mixture to cool for about 10 minutes. Tilt the skillet to separate any remaining liquid, and pour off the liquid.
Arrange the first wonton wrapper square with a corner facing you. Place about 2 tablespoons of filling about 1 inch from the corner of the wrapper. Fold over the corner and roll one turn away from yourself, making sure to roll as tightly as possible and to prevent any trapped air bubbles. Fold in the sides securely, and continue to roll until the egg roll is completely sealed. Repeat with the remaining wrappers and filling.
Fry, about 1 minute per side, in 375 degrees F oil. Drain on paper towels and keep in a 200 degree F oven until ready to serve. Serve the remaining filling tossed with rice noodles.