How to make it
Fill a pot with 2 inches of vegetable oil. Heat the oil to 350˚F.
Use a ring cutter, about 4 inches in diameter, to cut the wonton wrappers into circles.
Use tongs to fold and hold the wontons into a taco shell shape. Fry them in the oil until they turn golden brown, then place them onto paper towels to drain.
Preheat the oven to 425˚F. Place the salmon on a baking tray lined with aluminum foil.
Season the salmon with the salt and pepper. Then brush the Lee Kum Kee Panda Brand Ponzu Plum Grilling and Dipping Sauce on top. Bake it in the oven for 12-15 minutes until fully cooked. Allow the salmon to cool slightly then use a fork to flake it apart into chunks.
To assemble the tacos, fill each wonton with salmon and cabbage. Drizzle Lee Kum Kee Sriracha Mayo on top and garnish with white and black sesame seeds and sliced green onions. Serve with lime wedges and enjoy!