A mashup of Southern BBQ with an Asian twist This was inspired by my time living in Memphis where you can get the worlds best meats cooked low and slow
Prep Time
25 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Mix pulled pork and onion together in a bowl.
Spoon pork mixture
about 1 teaspoon per wonton
onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling
forming a triangle. Press to seal.
Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.
Working in batches
fry wontons in the hot oil until golden brown
about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.
Cook's Note:
If you prepare wontons in advance
cover and refrigerate the filled wrappers until ready to fry.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature