Sausage Rangoon

I decided to throw a twist on the Crab Rangoon.

Swapping the crab for some seasoned ground pork then adding cream cheese and Monterey Jack cheese into a little pocket ended up working out quite well.

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Deep fried them in hot oil!

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I made a dipping sauce with yakisoba sauce, soy sauce, chopped garlic, and garlic infused oil.

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