For the Wontons:

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1 package of wonton wrappers (square or round)

2 cups finely shredded green cabbage

1 large carrot, finely grated

3 spring onions (scallions), finely chopped

½ red bell pepper, diced very small

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1 tbsp soy sauce

½ tsp sugar

A pinch of salt and white pepper [1]

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For the Chili Crunch Sauce:

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¼ cup sunflower oil (or neutral oil)

¼ cup finely diced onion

3 cloves garlic, minced

1 tbsp red bell pepper, finely minced

2 tbsp toasted sesame oil

1 tbsp chili flakes (adjust based on preferred spice)

1 tbsp tamari or soy sauce

½ tsp sugar

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1. Make the Filling: Heat a small skillet with a drop of oil. Add the garlic and ginger and sauté for 1 minute until fragrant. Toss in the shredded cabbage, carrots, spring onions, and bell pepper. Stir in the soy sauce, sugar, salt, and pepper. Cook for 3-4 minutes until the vegetables are softened but not mushy. Remove from heat and let cool.

2. Assemble Wontons: Place 1 teaspoon of the vegetable filling into the center of a wonton wrapper. Wet the edges of the wrapper with water, fold it into a triangle or gather the edges up into a purse/bowl shape, and press firmly to seal.

3. Make the Sauce: In a small saucepan, heat the sunflower oil over medium-low heat. Add the diced onion and garlic, cooking until lightly browned and crispy (about 5 minutes). Remove from the heat and carefully stir in the chili flakes, toasted sesame oil, tamari/soy sauce, and sugar.

4. Cook the Wontons: Bring a pot of water to a boil. Drop in the wontons and cook for 3-4 minutes until they float to the top. Remove with a slotted spoon.

5. Toss and Serve: Place the cooked wontons in a bowl, pour the prepared chili crunch sauce directly over them, and toss to coat.