A mashup of Southern BBQ with an Asian twist. This was inspired by my time living in Memphis, where you can get the world's best meats cooked low and slow.
Ingredients
- 8 ounces cooked pulled pork , chopped
- 0.5 whites onion , minced
- 1 package wonton wrappers , 12 ounce
- 2 quartss canola oil
- 1 cup barbeque sauce
Instructions
-
1
Mix pulled pork and onion together in a bowl.
-
2
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.
-
3
Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.
-
4
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.
Nutrition Facts
Per serving
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