• Place wonton wrappers aside (keep them inside the packaging or cover them to prevent wrappers from drying out) while making the filling.
• Combine all other filling ingredients in a medium bowl.
• Moisten all four edges of a wonton wrapper with a little bit of the egg wash, then place a teaspoon of filling in the center.
• Fold in a triangle and press to seal, removing the air from the inside. Use the egg wash like glue to assemble.
• Press opposite corners of the wonton together to seal. Then take the remaining two corners and have those touch the first two to establish all four corners sealed together.
• Repeat with the rest of the wonton wrappers.

To Fry

• Deep fryers work great with these. However, if you don’t have one, you can heat 2-3 inches of vegetable oil in a large deep skillet.
• You can use an extra wonton wrapper to test the temperature. Place it in the oil to ensure it doesn’t cook too quickly or burn. Adjust the heat accordingly.
• Fry 4-5 wontons at a time (depending on the size of the skillet), each for about 45 seconds (or until golden brown).
• Place them on a plate lined with paper towels to cool while you finish frying the rest.

To Bake

• Preheat oven to 375℉/190℃. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons get nice and crispy on the bottom when they bake.
• Remove the baking sheet from the oven and place the wontons on top. Then spray the wontons with a light coating of nonstick cooking spray.
• The wontons will need to bake for about 10-12 minutes, however, it’s best to start checking on them after around 5 minutes. Remove them from the oven when they are crisp and golden brown.
• Serve with sweet-sour sauce or mustard sauce.