One of the wonderful byproducts of grilling and smoking is that I usually have a little extra cooked pork, chicken, or steak left over. This week I had a bit of hickory smoked pulled pork. It wasn’t really even enough for two bbq sandwiches but it was enough for 8 appetizer servings of these fried wontons.
These slightly spicy wontons make great appetizers for a formal meal or as the star of a tailgating menu.
8 servings (3 wontons each)
¾ cup shitake mushrooms, diced
¼ cup carrot, diced
¼ cup red bell pepper, diced
1 Tbsp ginger, diced
1 clove garlic, diced
½ cup napa cabbage, diced
2 Tbsp cilantro, chopped
½ cup pulled pork
3 Tbsp sweet chili sauce
½ tsp fish sauce
½ tsp rice vinegar
½ tsp Sriracha sauce (hot chili garlic sauce)
24 wonton wrappers
Preheat a saute pan or wok over medium high heat. Add a tablespoon of oil.
Add the mushrooms, carrot and saute for 4 minutes.
Stir the bell pepper, ginger, and garlic. Saute another 1-2 minutes.
Turn off the heat and stir in the napa, cilantro and pulled pork. Let the residual heat of the pan wilt the napa and cilantro for a minute.
Mix the sweet chili sauce, fish sauce, rice vinegar, and sriracha sauce. Stir that into the pan mixture.
Place about 2 teaspoons of the mix on each wonton wrapper.
Wet two edges of the wonton wrapper. Pull one corner over to the other corner. Seal one edge and work as much air out as possible.
Seal the remaining edge. Repeat with remaining wontons.
Preheat a deep fryer or a deep skillet with oil to 350f. Add the assembled wontons 3-4 at a time and cook for 30 seconds. Flip them over and cook another 30 seconds or until golden brown.
Drizzle with terriyaki sauce, red pepper flakes and serve with a cold beverage.
The crispy crunchy shell and the spicy fillings will make you “wantin’ wontons”. yeah, I know, that’s a bad pun.