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Ingredients
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Filling
Pineapple Chutney
Chipotle Aioli
Oil for frying
Method
Filling Preparation
- 1
Prepare the Filling
In a mixing bowl, combine ground wild boar, softened cream cheese, chopped green onions, minced garlic, salt, and pepper. Mix until well combined.
- 2
Assemble the Rangoon
Place a spoonful of the filling in the center of each wonton wrapper. Moisten the edges with water and fold to create a triangle or desired shape. Press to seal.
Chutney Preparation
- 3
Make Pineapple Chutney
In a saucepan over medium heat, combine diced pineapple, red onion, brown sugar, apple cider vinegar, grated ginger, salt, and pepper. Cook for about 15 minutes, stirring occasionally until the mixture thickens. Remove from heat and let cool.
Aioli Preparation
- 4
Prepare Chipotle Aioli
In a small bowl, mix together mayonnaise, minced chipotle peppers, lime juice, minced garlic, and salt until smooth. Adjust seasoning to taste.
Frying
- 5
Fry the Rangoon
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the prepared Rangoon in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
