Yield
28 appetizers

How to Make It

In a large mixing bowl, combine uncooked sausage with cilantro, basil, garlic, ginger, pepper, peanuts, onions and 2 teaspoons of the chili sauce; stir well. Place a wrapper on the work surface with one corner pointing toward you. Place 1 level tablespoon of the sausage mixture on the top half of each wrapper, forming mixture into a triangle shape, leaving some dough exposed around the edges. Moisten edges of exposed dough with water; fold wrapper in half over filling to form a triangle. Press edges together to seal. Cover triangles with a towel to keep from drying out while preparing the rest. To cook: In a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375° F. Fry 3 or 4 at a time for about 2 minutes, turning each after 1 minute; drain on paper towels. Serve with chili sauce.

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