1 pkg. wun tun wrappers

Filling:

1/2 block tofu

2 cups cabbage, chopped

1 12-oz. pkg. bean sprouts, washed and drained

1/2 lb. ground pork

2 stalks green onion, finely minced

2 clove garlic, finely minced

1-1/2 T. shoyu

1 t. salt

1/4 t. Ajinomoto

dash of pepper

1-1/2 t. sesame seed oil

1 quart salad oil for frying

Place tofu in a cloth and press out all excess water. Simmer cabbage in 1/2 cup water for 10 minutes. Drain. Place cabbage in a cloth and squeeze out excess water. Chop finely. Simmer bean sprouts in 1/2 cup water for minutes. Drain. Place bean sprouts in a cloth and squeeze out excess water. Chop finely.

Combine all filling ingredients and mix well. Place 1 T. filling in center of wun tun wrapper. Fold into triangles or rectangles, seal edges with water. Fry in oil until golden brown on both sides. Drain on absorbent paper. Serve hot with ko choo jung sauce or shoyu-mustard sauce. Yield: 3 dozen.