Shrimp Wontons

Ingredients:

1 bag Coleslaw mix

1 T oil

1 lb. shrimp (peeled and deveined)

1 pkg wonton or egg roll wrappers

1 tsp ole bay

2 tsp Chinese 5-spice

Pinch of ginger

2 tsp tamari or soy sauce

2 cloves garlic

Directions:

Season shrimp with 1 tsp ole bay and 1 tsp five-spice.  Heat a non-stick pan or wok with 1T oil.  Add the shrimp and cook for 3-4 minutes until light pick.  Remove from pan allow to cool.  Add Coleslaw mix, tamari, garlic, ginger, and 1 tsp five-spice to pan or wok.  Heat until cabbage softens.  Chop shrimp and add to slaw mix, stir to combine.  Place mixture in a towel-lined bowl and allow to cool and drain.  To wrap wontons: In a small bowl add water, place wrapper with the point facing away from you (triangle) add 1 tsp mixture in the middle.  Dip a finger in the water and line the top triangle.  Fold the bottom tip to meet the top and press the sides together.  Then press the two ends together to create the fold. Repeat.  Air Fry 350 degrees 5 mins, rotate and cook another 5 depending on your air fryer this may take less time.  To deep-fry, heat oil to about 325, add items, until bubbly remove, increase the heat to 350 and fry a second time until brown.  Enjoy!