"Goomba38" > wrote in message
...
> When I make eggrolls (or wontons, lumpia or whatever else along those
> lines) I often cook the ground pork and/or beef I use first before
> combining with the other ingredients for the filling. But I recall using
> raw meat also many years ago. Is one way better than another in your
> opinion?
> Goomba
>

If I am going to hold the items chilled, which is fairly often for large
runs, I par-cook the meat. If they are going to be cooked at the time I
seal them, raw works. The advantage of par or full cooked meat filling is I
can stop the frying when the wonton/wrapper is perfectly browned. Cooking
chilled, the outside often seems to need overcooking before the filling
reaches temp. The difference in texture of an over-cooked wonton wrap sort
of kills my wonton or potstickers perfection.