Put the flour in a bowl. Whisk egg, water and salt together. Add to the flour and knead everything into an elastic dough. Put a cloth over the bowl and let the dough rest for 1 hour at room temperature.
In the meantime, prepare the filling: To do this, clean the Chinese cabbage and spring onions and cut into fine strips. Mix coconut cream, soy sauce and sambal oelek to a creamy paste. Heat the oil and sauté the vegetables in it. Add the coconut paste and mix everything well. If necessary, add salt and pepper to taste (the mixture is already quite hot thanks to the sambal oelek).
After the resting time, shape the dough into an approx. 3 cm thick roll. Cut the roll into about 30 slices. Shape each disc into a ball. Use a rolling pin to roll the balls out into small circles on a floured surface. Spread the filling on the circles, leaving a little margin.
Fold the circles together into small crescent moons and press the edges firmly with a fork or between your fingertips.
Let the wontons rest a little - meanwhile heat the oil in the deep fryer (if you don`t have one, you can heat oil in a high pan) Fry the wontons in portions until golden brown. Serve hot.
Tip: A fruity Asian dip or sauce goes very well with it as a contrast to the spicy wontons such as plum sauce or mango sauce.
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