Julia often made pangsit by wrapping a small amount of seasoned ground meat—usually pork or chicken—in what would appear to be a disproportionately large wonton wrapper. She did this for two reasons: One, so that the meat would be fully cooked before the wrapper burned. And two, because she knew we enjoyed the crispy, crunchy fried wrappers more than the filling itself! They do taste best freshly fried so try to fry them at the very last minute.
