Canola, vegetable, or peanut oil, for frying
3-4 boneless, skinless chicken breasts, cooked and shredded
2/3 cup cabbage, shredded
2 large carrots, shredded
2 celery stalks, shredded
1 cup barbecue sauce
2 eggs, beaten
1 package wonton wrappers
Ranch dressing, for dipping
1. Heat oil over high heat in a large pot or Dutch oven. Mix together chicken, cabbage, carrots, celery and barbecue sauce in a large bowl.
2. Working one wonton at a time, brush wonton wrapper with egg. Place a heaping teaspoon of filling into the center of the wrapper then fold over all four corners to create a little square envelope sort of shape. Repeat until all wontons are done.
3. Gently drop 4-6 wontons in the oil at a time, being careful not to crowd the pot. Fry until golden, about 1-3 minutes. Remove with slotted spoon and drain on paper towels.
4. Serve with ranch dressing.
This recipe is inspired by Eatin’ on the Cheap and, among the four appetizers I made that day, was the favorite for everyone except me. The filling worked very well, the barbecue sauce was a nice flavor, and they were very tasty. I think I just would have preferred something more.. maybe garlic or ginger?
I shredded all of the filling ingredients with my food processor. You could also chop everything up with a knife if you'd like.