Eggroll Hamantaschen
Ingredients
- 1 (36) count package round wonton wrappers
- 1 tsp cornstarch dissolved in 3 tbsp water
- oil, for frying
Filling:
- 2 tbsp oil
- 1 onion, diced
- 3-4 garlic cloves, crushed
- 1 bag coleslaw mix
- 1-2 scallions, diced
- salt and pepper, to taste
- dash soy sauce
- chopped pastrami or other deli, optional
- favorite dipping sauce
Instructions
- Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and cook for another minute. Add coleslaw mix and cook for 8-10 minutes, stirring occasionally.
- Add scallions and season with salt, pepper, and a dash of soy sauce. Add deli if using. Let cool.
- To assemble, place a heaping tsp of filling on the center of each wonton wrapper. Keep the wonton wrappers covered while working so they don’t dry out (if they get dry, your hamantaschen will open).
- Using a pastry brush, brush the edges of the wrapper with cornstarch mixture. Fold the edges into a triangle shape (see photo). Make sure the three corners are very well sealed.
- Heat 1 inch oil in a sauté pan. Once oil is hot, add hamantaschen and fry, top side down first. Fry for 2-3 minutes, then flip. If you’d like to bake, add hamantaschen to a parchment-lined baking sheet and bake at 400°F for 8-10 minutes.
Notes
You can also bake or fry these hamantaschen in advance and simply warm up in the oven on a high temperature for just a few minutes (spread out on a baking sheet).
