Wonton Nachos

Place vinegar, water, sugar and salt in large jar and shake to combine. Add cucumber to jar, cover, and turn to combine. Let stand at room temperature 30 minutes or refrigerate up to 3 days. Before using, remove cucumber from pickling liquid and gently pat dry with paper towel.

In large skillet, cook pork over medium-high heat 8 to 10 minutes or until cooked through, breaking up pork with back of spoon and stirring as it cooks. Add garlic, fish sauce, ginger and sriracha; cook 1 minute, stirring constantly. Remove from heat.

Place a medium high-sided skillet over medium-high heat. Add 1 inch of oil to pan; heat until shimmering. Adding one or two wonton wrapper halves at a time, fry 2 to 3 seconds per side or until deep golden brown, reducing temperature to medium if wrappers are getting too dark. Transfer wrappers to paper towel-lined plate; repeat with remaining wrappers.

Preheat oven to 350 degrees F. On large rimmed baking pan, layer wonton chips, cheese and pork mixture. Transfer to oven and bake 8 to 10 minutes or until cheese is melted and pork is warmed through. Top with jalapeño, cilantro and/or sweet pea greens, carrots, onions and pickled cucumbers. Drizzle with sweet chili mayonnaise and serve with lime wedges.