1 lb ground chicken
1/2 cup green onion, chopped fine
1/2 cup carrots, chopped fine
1/2 cup Sunsweet® Pitted Prunes, chopped fine
1 Tbsp fresh ginger root, grated
1 Tbsp garlic, chopped fine
1 Tbsp oyster sauce
1 tsp salt
1 package egg roll or wonton wrappers
water or egg wash
oil for frying
1 cup Sunsweet® Philippine Mango
2 cups Sunsweet® Philippine Pineapple
1 cup hot water
1/2 cup cilantro, chopped fine
1/4 green onions, chopped fine
1/2 jalapeño pepper, seeded and chopped fine
1/2 cup fresh lime juice
pinch of salt
Combine the first 8 ingredients in a bowl and mix thoroughly. Lay six large, square wonton wrappers on a work surface (small wrappers for bite-size servings) and brush with the water or egg wash. Place 2 tsp of chicken mixture in the center of each wrapper (1 tsp for bite-size servings) and fold over, sealing the edges by pinching together with your fingers to make a triangle shape. Lay prepared wontons on a sheet pan covered with parchment paper. Repeat process until the entire filling is used. Fry wontons in 350°F oil until golden in color and crispy. Serve with Mango Sauce and Pineapple Salsa. You can also put the wontons in a steamer or poach them in chicken broth for a lighter, shui mai style appetizer.
Put the mango in a medium bowl and cover with the hot water. Set aside for 30 minutes or until ready to use. When the mango is soft, remove it from the water and puree in a blender until smooth, adding back the soaking liquid as needed to produce a smooth purée. The sauce should coat the back of a spoon when it is the correct consistency.
Place 1 cup pineapple in a bowl and cover with hot water. Chop the other cup of pineapple finely and add to another bowl. Remove the pineapple from the water and chop it finely in a food processor. You may need to add a little water as you chop the pineapple. Add the rest of the ingredients and check the seasoning. You can add more lime juice for tartness if needed or jalapeño for more spice. This salsa also works well over a piece of grilled fish or chicken.