Add all vegetables with 2 to a sauté pan with a splash of canola and sweat over medium high heat for a moment before adding the pork.
Cook thoroughly and remove from heat.
Mix in sriracha and cilantro.
Stage a dozen wonton wrappers with a small container of water.
Place half a Tbl of pork mix in the center of each wrap, dunk your finger in water and rub it around two edges of the wrap and fold those edges onto their corresponding dry edges and seal firmly. Repeat until all wontons are stuffed.
Bring the quart of canola up to 350 degrees or when a drop of water crackles in the oil. Be sure not to let the oil get to hot. Turn the flame down to low.
Place 6-10 wontons in the hot oil, flip after 30 seconds and remove after another 30 seconds.
Place all wontons on a paper towel lined tray until ready to serve
Sweet Chili Sauce
Sauté the sliced garlic with salt in a small pot over medium heat until tender.
Add sake and allow to reduce by half(1 min)
Remove from heat, add remaining ingredients and return to medium heat for roughly 10 minutes