Beggar'S Purses

• 1 c. chopped fresh cilantro
• 1 bunch green onions (green part only) cut into ribbons lengthwise and blanched
• 2 lb. Italian sausage (1 lb. each, sweet and hot) with casings removed and meat crumbled
• 1 in. fresh gingerroot, peeled and minced
• 2 Tbsp. fresh garlic, chopped
• 1 tsp. red pepper flakes
• 1 tsp. five spice powder
• 1 Tbsp. olive or vegetable oil
• 2 small pkg. wonton skins

1. In large bowl, mix together the cilantro, sausage, red pepper flakes and five spice powder.
2. Heat the oil in a large skillet and brown the gingerroot and garlic until fragrant and golden.
3. Add sausage and saute until cooked.
4. Drain the sausage mixture; arrange a few of the wonton skins on a clean surface.
5. Use only one skin at a time.
6. Keep the others covered with a damp towel. Spoon 1 or 2 tablespoons of the sausage mixture onto each skin. Crimp the edges and tie with a length of green onion.
7. Pierce the bottom of each wonton with a skewer.
8. In a deep pot, heat about 2 inches of oil.
9. When the oil is hot enough, drop the wonton into it.
10. Cook until light and crispy, about 7 to 10 minutes.
11. Transfer to a paper towel to drain.
12. Keep warm as you cook others.
13. Serve immediately with red hot chili only, spicey mustard, honey or soy sauce.

fresh cilantro, green onions, italian sausage, fresh gingerroot, fresh garlic, red pepper, five spice powder, olive, wonton skins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294562 (may not work)