Dice onions, slice green onion, Chinese parsley and water chestnuts. Mince garlic and ginger.
Mince shrimp and mix with pork hash, hamburger and fish cake. Combine with other filling ingredients
Fill wrappers with 1-2 teaspoons of filling and seal with egg wash
Heat oil on high. If using chopsticks, touch the tips to the bottom of the pan or test the heat with a small piece of wrapper. If it bubbles, the oil is ready.
Add gau gee to fry. Don’t overcrowd the pan. Keep the heat steady for frying by controlling the temperature and the number of gau gee in the pan.
Rest on drying rack or paper towels.
Serve hot with ajipon ponzu and lime juice and enjoy! You’re going to want to eat these hot out of the fryer. Try not to burn your mouth like we do