Recipes+
Ingredients
Method
1.Break noodles into a heatproof bowl. Add flavour sachet (from noodle packet). Cover with boiling water, then stand for 2 minutes or until noodles are soft. Drain.
2.Heat oil in a frying pan over moderate heat. Add onion and garlic; cook, stirring, for 3 minutes or until soft. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned.
3.Add carrot and cabbage; cook, stirring, until cabbage wilts. Add ketjap manis and noodles: stir to combine. Cool.
4.Place 1 wrapper on a board, top with 1 heaped teaspoon of the noodle mixture. Brush edges with water. Bring edges over filling then pinch to seal. Repeat with remaining wrappers and mixture.
5.Heat extra oil in a heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry moneybags in batches for 5 minutes or until browned. Using a slotted spoon, transfer to paper towels. Serve moneybags with sweet chilli sauce.
Cover wonton wrappers with a damp tea-towel to prevent drying out. Use Chinese cabbage (wombok) instead of regular cabbage. Ketjap manis is an Indonesian sweet soy sauce available in the Asian food section. You can use 1 1/2 tablespoons soy sauce combined with 1 teaspoon brown sugar instead.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Tomato & basil meatballs
Sponsored by Maggi
NZ Pork & green bean stir-fry
Sponsored by NZ Pork
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%