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
water
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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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