Remove the tough inner core from the cabbage and discard. Mince the leaves. You should have about 1 1/4 cups of cabbage when done.
Add the cabbage, meat, scallions, carrots, garlic, salt and pepper to a deep bowl. Stir with a fork to mix well.
Lay 6 wonton wrappers on a counter or cutting board. Fill a small bowl with cold water, and keep it nearby. Spoon 1/2 teaspoon of the filling into the center of each wrapper. Using your finger, dab the edges of the wrappers with a bit of water. Fold the wrappers in half to form a triangle, and press the edges to seal them closed. Fold the tips of the longer edges together, tucking one underneath. Lay the formed wontons flat on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers.
Fill a skillet with 1 inch of oil. Heat over medium heat until shimmering. Add the wontons in batches, being careful not to crowd the pan. Fry until deep golden on the bottom, 2 to 3 minutes. Turn, and cook until golden on the other side, 2 to 3 minutes more. Transfer to a paper towel-lined plate to drain. Serve hot.
This recipe was originally made using beef burgers, but you can substitute turkey or chicken burgers to make the wontons.
Recipe courtesy of Jennifer Perillo.