Brussel Buddies

I knew I was doing right by my little cabbage friends when I tasted a trial batch of these and thought, "Hmmmm... needs more brussels sprouts."  Not exactly something that gets said every day.  But I adjusted the amount, and what do you know?  My tastebuds were right. 

 Care for a bite?

Portobello Brussels Sprouts Wontons
Yield: 20 wontons

 2 tablespoons olive oil

2 cups portobello caps, cleaned, gills removed, chopped
1 cup chopped onion
3 cloves garlic
1/2 tsp fresh minced ginger
1 cup roasted brussels sprouts, thinly sliced
1/2 cup walnuts, toasted
2 tablespoons soy sauce
2 1/2 teaspoons sesame oil
1 teaspoon sriracha
20 wonton wrappers
oil for deep frying

Add 2 tablespoons olive oil to large frying pan and bring to medium high heat.  Add onion and portobello.  Heat, stirring a few times, until onion becomes translucent.  Add garlic and ginger and immediately turn heat to low.  Cover and simmer for 15 minutes.  Drain excess juices and let cool.  Add at least 2 inches of vegetable oil to deep-frying pan and heat to medium high.  Process walnuts until fine.  When portobello mixture is cool, add to walnuts and pulse until finely chopped.  Pour into bowl and mix in shredded roasted brussels sprouts, soy sauce, sesame oil, and sriracha.  Wet outer edges of wonton wrappers and drop tablespoon mounds of mixture into centers, folding into triangles and pressing to close securely.  When oil is ready, carefully drop in wontons.  When edges are browned, that's your cue to flip them.  Serve with dipping sauce, or just plain old soy sauce.  Enjoy!