Let me just clarify one thing up front: you don't actually smoke the wontons in this recipe. And you *could* use crockpot pulled pork (see notes), but the original recipe was for smoked pulled pork and I happened to have some leftovers in my fridge. I also happened to have a bit of my favorite homemade barbecue sauce and all of the other ingredients except for the wonton wrappers in my fridge, so this one was a no-brainer.
- 2 cups smoked pulled pork
- ½ cup green onion, diced (mix of green and white parts)
- ½ cup shredded cheddar cheese
- 3 Tablespoons barbecue sauce (or more if meat is dry)
- 1 egg, beaten
- 36 wonton wrappers
- cooking oil for frying (canola or vegetable work well)
For the dipping sauce:
- ¼ cup sour cream
- 2 tablespoons creamy horseradish sauce
- 1 teaspoon hot sauce
- 1 teaspoon BBQ sauce
- 1 teaspoon fresh squeezed lemon juice
- In a large bowl, combine the pulled pork, green onion, cheddar cheese, and barbecue sauce and mix to combine. Taste and adjust flavors. If it’s too dry add more barbecue sauce or a tablespoon of apple cider vinegar.
- In a small bowl add the egg and a tablespoon of water and whisk together.
- Place one wonton wrapper in the center of your palm. Place 1 teaspoon of the filling in the center. With your finger (of the opposite hand) paint the sides of the wrapper lightly with the egg wash. Fold over one side to create a triangle. Seal tightly, removing any air pockets. Fold the two opposite points together and seal together, using more egg wash if necessary. Place aside and repeat with remaining filling.
- Add oil to a frying pan (or wok) up to two inches in depth, and heat up until ready to fry (Medium high heat). Use a test wonton to see if the oil is ready. It should start browning quickly.
- Add a few wontons at a time (without crowding the pan) and fry, turning occasionally, until golden brown (about 2-3 minutes). Remove them and place on a drying rack set over a baking sheet to remove any excess oil. (Alternatively, you can place on a drying rack lined with paper towels.)
- Combine all sauce ingredients in a bowl and mix together. Taste and adjust flavors to your preference.
- Serve wontons with sauce and enjoy!
I used plain Greek yogurt instead of sour cream and left the horseradish out.
If you're using crockpot pulled pork, I'd recommend leaving out the barbecue sauce in the initial mix unless it's too dry to combine well. Smoked pulled pork is much drier than crockpot pulled pork.