I make these in large batches and freeze. They defrost well. I buy the wrappers in packs of 30 from Tesco (frozen) they don't take long to defrost and if you wanted to make smaller number there are soon enough soft enough to peel off and replace rest still frozen. I have had no problem refreezing the uncooked wrappers after making up batches, I figure there's nothing to worry about unlike meat etc.
Much nicer than supermarket versions and as near to Chinese restaurant ones as I have come across. Very moreish!
This amount fills 15-20 wrappers.
1 tblsp oil
2 cloves garlic - chopped
375g minced pork or chicken (I use pork)
8 fresh mushrooms, chopped
1 ½ cups shredded cabbage
1 ½ cups beansprouts
1 ½ cups shredded carrot
1 teasp cornflour
1 ½ tblsp Hoisin sauce (or Oyster sauce)
2 tsp Soy sauce
Heat oil, add garlic and pork, cook through. Add mushrooms, carrot, bean sprouts (I leave some to add at end so there is a bit more crunch to filling), cabbage. Cook about 3 mins until all wilted.
Add the cornflour, soy and hoisin. Cook for a minute or until all the liquid has gone - should not be watery. Allow mix to cool.
Wrappers - 15/20 defrosted.
A teaspoon of cornflour mixed with desert spoon of water for sealing.
Oil for frying, I use about half an inch in a small pan and cook 2 or three at a time.
Peel 3/4 wrappers (keep others covered with damp cloth so they don't dry out) and place on worktop, smooth side down and in diamond position. Place heaped dessertspoon of filling in bottom corner, Roll up half way and fold in the sides. Finish rolling and use cornflour mix to seal the sides/end point.
Should be approx 5" long x 1" wide.
Oil in pan and cook until golden.
They can also be oven baked, on a tray and spray with oil. G6/400 elec 20-25min. (Not tried them this way).