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Nutrition Facts
Serving Size 113 g
(Approx. 12 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1050 mg 44%
Total Carbohydrate 26 g 9%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 15 g
Vitamin A 8% Iron 10%
Vitamin C 0% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pulled Pork Cheesy Rangoon
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
12  People


Recipe makes 12 Servings

1 H-E-B Natural Seasoned Pulled Pork
1 package of Banayan Wonton Wrappers
1 Lb H-E-B Easy Melt Cheese
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Heat up pulled pork according to package instructions. After heating up allow to cool off before filling wontons.
While meat is cooling, lay out wontons on a cutting board. Place a tablespoon worth of meat in the center of each wonton till all are filled.
Dice cheese in dime size pieces and place them on top of pulled pork.
To seal wontons use a small brush or your index finger to dab a little water around the edges.
After all wontons are sealed preheat fryer to 350˚F. Then fry them for 2 to 4 minutes or until golden brown.
Draw the four corners of wrapper to the center and align the edges. Pinch all corners together to create a point or crown shape, lightly pinch to seal the edges.


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