6 tablespoons tamari (or more to taste)
2 tablespoons rice vinegar (or more to taste)
2 tablespoons honey (or more to taste)
3 tablespoons (27 g) cornstarch, divided
1 pound 90% lean ground beef
2 tablespoons sesame oil
4 cloves garlic
10 ounces shredded cabbage (I used preshredded)
2 large carrots, peeled and grated
Freshly ground black pepper, to taste
Gluten-free Wonton Wrappers, doubled, rolled very thin and cut into squares and kept moist until ready to use
Oil, for 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.