a fusion of Asian flavors and Southern BBQ. This was motivated by my time spent living in Memphis, where the best meats in the world can be found being slow-cooked.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 48 wontons |
Ingredients
- 8 ounces cooked pulled pork, chopped
- ½ white onion, minced
- 1 (12 ounce) package wonton wrappers
- 2 quarts canola oil
- 1 cup barbeque sauce
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.
- If you prepare wontons in advance, cover and refrigerate the filled wrappers until ready to fry.
- 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, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 769 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very delicious. I added my bbq sauce and some sea salt to the pulled pork before frying. Turned out great.
These were great! The only thing I would change is to add a shake or two of a Memphis type rub on your pork before adding to the wrapper. It adds a ton of flavor. Also be sure to use a BBQ sauce you are familiar with and one you like. Excellent!