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In a wok or large skillet, stir-fry cabbage, bean sprouts and
carrots in 1-1/2 teaspoons oil until tender; set aside.
In a small skillet, cook beef over medium heat until no longer
pink; drain. Add to the vegetable mixture. Stir in the onions,
sesame seeds, ginger, garlic, sesame oil, salt and pepper.
Place about 1 tablespoon of filling in the center of each wonton
wrapper. Combine egg and water. Moisten wonton edges with
egg mixture; fold opposite corners over filling and press to seal.
Heat remaining vegetable oil in a large skillet. Cook wontons in
batches for 1-2 minutes on each side or until golden brown,
adding additional oil if needed. Yield- 5 dozen.
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