Beggar's Purses

In large bowl, mix together the cilantro, sausage, red pepper flakes and five spice powder.

Heat the oil in a large skillet and brown the gingerroot and garlic until fragrant and golden.

Add sausage and saute until cooked.

Drain the sausage mixture; arrange a few of the wonton skins on a clean surface.

Use only one skin at a time.

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.

Pierce the bottom of each wonton with a skewer.

In a deep pot, heat about 2 inches of oil.

When the oil is hot enough, drop the wonton into it.

Cook until light and crispy, about 7 to 10 minutes.

Transfer to a paper towel to drain.

Keep warm as you cook others.

Serve immediately with red hot chili only, spicey mustard, honey or soy sauce.