Ingredients

• 1 tablespoon olive oil
• 2 teaspoons sriracha
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon soy sauce
• 1 teaspoon sesame seeds
• 1 green onion, diced
• 10 – 12 wonton wrappers
• canola, vegetable or safflower oil for frying
• kosher salt
• 1 cup Slow Cooker Pulled Pork

Preparation

1. Heat olive oil in a skillet over medium heat.
2. Add pulled pork. Cook until warmed through.
3. Mix in sriracha, ginger, garlic powder, soy sauce and sesame seeds.
4. Remove from heat.
5. Stir in green onions.
6. To make the wontons:
   • Place 1 heaping teaspoon of the pork mixture in the center of the wonton wrapper.
   • Dip your finger into a bowl of water and run your finger along the edges of the wrapper.
   • Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle.
   • For presentation purposes, with the top of the triangle facing away from me, I folded the left and right corners in, but it is not necessary, you just want to make sure it is closed.
7. When you are ready to fry them, heat a 1 inch of oil in a pot over medium-high heat. Once it reaches 375, fry the wontons, in batches if necessary until golden brown. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt.
8. Serve hot, with more sriracha on the side of course.