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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix pulled pork and onion together in a bowl.

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  • 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, ingredient density, and specific type of oil used.

Nutrition Facts

410.2 calories; 9.6 g protein; 38.3 g carbohydrates; 20.7 mg cholesterol; 769.1 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2016
Very delicious. I added my bbq sauce and some sea salt to the pulled pork before frying. Turned out great. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/31/2015
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! Read More
Rating: 5 stars
05/21/2016
Very delicious. I added my bbq sauce and some sea salt to the pulled pork before frying. Turned out great. Read More