I had something similar to these at a restaurant a while ago and have been wanting to recreate them ever since. They come together quickly and the flavor combination is perfect. Serve them as an appetizer or like we did, with corn-on-the-cob and a green salad for dinner.
Wontons:
3 cups cooked, shredded chicken in barbecue sauce
12 uncooked egg roll wrappers
canola oil
Spicy Ranch Dipping Sauce:
1 cup buttermilk
2 cups mayonnaise
Juice from one lime
3 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp ground black pepper
1 tsp Worcester sauce
1/2 tsp ground chipotle pepper
1 tsp paprika
For wontons, spoon 2 heaping tablespoons of chicken mixture in center of uncooked egg roll wrapper. Moisten each corner with a small amount of water. Bring two opposite corners together and pinch to fasten. Bring remaining two opposites corners together and repeat, forming large wonton shapes. Keep prepared, uncooked wontons covered to avoid them drying out.
Using a deep skillet, heat a generous amount of canola oil to 300 degrees OR over medium-high heat until a few drops of water bubble in the oil. Carefully place 3 wontons at a time in heated oil and cook, turning periodically for 3-5 minutes or until golden brown and egg roll wrappers are bubbly. Using tongs, remove from oil and allow to cool slightly on paper towels.
For dipping sauce, whisk together all ingredients and place in refrigerator approximately 1 hour before serving. This will allow the flavors to combine and the sauce to thicken slightly. Serve cooked wontons with generous amounts of dipping sauce.
