1 cup leftover roast pork
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/4 cup chopped chives
1/2 teaspoon red pepper paste
4 carrots, julienne
1 red pepper, julienne
1/2 large, sweet red onion, julienne
1 package wonton wrappers
Oil to fill deep fryer (per owner’s manual)
Cut up cooked pork. Add red pepper paste, rice wine vinegar, sesame oil, and chopped chives. Mix well.
Pre-heat deep fryer according to owner’s manual.
Place wonton flat on cooking surface. Dip finger in water and lightly wet outside edges.
Place a small spoonful of pork mixture into center of wonton. Fold wonton diagonally, and then bring right point to center of wonton, then left point to center of wonton. Press all edges together lightly.
Carefully drop wonton into hot oil and cook for 1 to 1-1/2 minutes, or until golden brown.
Dip in apricot preserves mixed with a little chopped red pepper.
Serve with bok choy, carrots, and peppers.