Fried pork floss wonton

我觉得这里的华人餐廳的‘雲吞’ （不知是来自那一国家），無論是湯煮或炸雲吞，口味真的比不上槟城的雲吞好吃！Steve比較不喜欢湯煮后軟軟的雲吞皮，而能接受炸雲吞，这次我们就做炸雲吞吧！

嗯…雲吞餡料完了但还有幾片的皮，我想了想，啊…不然就用肉鬆來做餡料。这有点像是肉鬆薄皮卷，不过，我们做的…就叫它做炸肉鬆雲吞。

I don’t think the ‘wonton’ with soup or fried wontons in Chinese restaurants here (don’t know which countries the recipes are from), taste so good compared with Penang! Steve doesn’t much like the soft wonton skin after they are cooked in soup, but he likes fried wontons. So, we made fried wontons at home!

Hmm…the filling was all used up, but we still had some wonton wrappers left over, so I thought - how can we use them all? Ah…‘bak hu’ (pork floss) can be their filling. This is similar to pork floss roll (using spring roll wrapper); however, I called it – fried pork floss wontons, made by us.