Wonton Wonders

Sarah and I have been making a sesame tofu recipe for the last year or so to fill my Chinese food void. We make it with rice and steamed broccoli on the side. It's pretty good, but I don't love it--still needs some tinkering before it's WFD. But when we made it a few weeks ago, it was just after we'd been home for Kristin's wedding and had the fried wontons mom was making. Also, when we got back to Iowa and were moving apartments I had a scrumptious spring roll from a restaurant next door to the trunk rental place. So this time when we made our Chinese chow, I had the idea of making spring rolls to finish off the meal. But I also had the idea of making crab rangoon. Of course, you know where this is going...they were easily the highlight of the meal...

Cream Cheesy Spring Rolls in the Summer:

1/2 pkg Bean sprouts
Equal amount of carrots cut in small sticks, each about the size of a bean sprout
Equal amount of cabbage (shreaded, basically just like the carrots/sprouts)
3T Worcestershire sauce
Cream Cheese
Large wonton wrappers (abt. 5")
Peanut and canola or some other neutral oil
(these are all approximate amounts)

1) Saute bean sprouts, carrots, and cabbage in 1T peanut oil and 1T canola oil with a lid on. Just as they start to soften, add Worcestershire sauce. Cook for a few more minutes until some sauce absorbs and cabbage is cooked down a bit, then remove from burner
2) Spread a few T of cream cheese on a wonton wrapper, top it with a good amount of the veggie mixture, and wrap it up burrito style
3) Wet the seams/edges of the wonton wrapper and stick them down so it stays closed.
4) Repeat 2 & 3 until all veggie mixture is gone (maybe 6 to 8 spring rolls), piling up the spring rolls to be fried
5) Fry spring rolls in a half inch of half peanut and half canola oil. They cook quickly, so don't let them get too brown.