These make a great snack / appetiser and you can fill them with differnt things depending on your mood. Either more Asian fillings e.g. The spiced pumpkin I used for my Halloween wonton dish or more Western flavours as like these which are filled with mushrooms, spinach and cheese leftover from my savoury pancakes. You don’t need a lot of selling as each wonton needs less than a teaspoon of filling.
I used about a cup or about a quarter of my savoury pancake filling. Take a wonton wrapper and with a pastry brush wet two sides from one corner the put just under a tsp of filling mixture in the triangular area between The two sides you have wet then fold the wrapper over into a triangle and seal the edges. Next put your finger in the middle and wrap the longer sides round and seal the ends together. Put it on a floured tray and keep going you will be able to make about 30 wontons. Fry them in a wok in hot oil in a couple of batches until crisp and golden brown. Serve them hot with a sweet chilli dipping sauce.