Wild Rice & Pork Wontons

Chelsea Madren, Fullerton, CA
2020 wild rice recipe contest finalist

    2 cups cooked wild rice
    1 lb ground pork
    2 tbsp sugar
    2 tsp ground black pepper
    2 tsp sesame oil
    ¼ cup soy sauce
    2 tbsp fish sauce
    2 green onions, minced
    ½ red bell pepper, minced
    2 tsp finely grated fresh ginger
    2 eggs
    canola oil for deep fryer
    50 wonton wrappers
    Dipping Sauce (whisk together):
    1 cup sweet chili sauce
    2 tsp Sriracha sauce

In large bowl, combine first 11 ingredients; cover and refrigerate 2 hours. Preheat deep fryer to 375F. Place wonton wrapper on flat surface. Lightly wet edges of wrapper with water. Place 1 tsp of rice mixture into center; fold in half to form triangle. Press edges together to seal; repeat with remaining filling. In batches of 10, fry wontons until golden brown; drain on paper towel. Serve immediately with dipping sauce.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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