WONTON BURGERS WITH MAGIC PEANUT SAUCE, SPICY ASIAN SLAW, FRIED WONTON CRUNCH AND TEMPURA SWEET POTA

Ingredients

• 1 ¼ pounds boneless pork loin, cut into 2 “dice
• 1 pound large shrimp, peeled and deveined
• 5 cloves garlic, rough chopped
• 1 tablespoon fresh ginger root, grated on a microplane
• 1 jalapeño, chopped including seeds
• 1 tablespoon Hellmann’s Spicy Dipping Sauce
• ¼ cup soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 teaspoon black pepper
• ½ cup scallions, chopped
• 2 tablespoons peanut oil
• ⅓ cup smooth peanut butter
• ⅓ cup Hellmann’s Spicy Dipping Sauce
• ⅓ cup apricot preserves
• ¼ cup rice wine vinegar
• 1 tablespoon soy sauce
• 2 garlic cloves, chopped fine
• 2 teaspoons fresh ginger root, grated on a microplane
• 1 cup fine shredded coleslaw mix
• 1 cup bean sprouts
• 1 small red bell pepper, chopped
• ½ cup water chestnuts, rough chopped
• 3 scallions, chopped
• ¼ cup cilantro, chopped
• 1 tablespoon black and white sesame seeds, lightly toasted
• ¼ cup Hellmann’s Spicy Dipping Sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 20 wonton wrappers
• 3 cups vegetable oil for frying
• 1 teaspoon salt
• 6 potato rolls
• 3 tablespoons butter, softened
• 1 egg
• 1 cup flour
• 1 teaspoon baking soda
• 2 tablespoons corn starch
• 1 cup seltzer
• 2 medium sweet potatoes, peeled and cut into sticks, about ½” wide
• 1 medium red bell pepper, peeled, seeds removed, and cut into ½” strips
• 2 teaspoons salt
• ¼ cup Hellmann’s Light Mayonnaise
• 2 teaspoons hoisin sauce
• 1 teaspoon rice wine vinegar
• 1 tablespoon scallions, chopped