Gather & prep your ingredients (chop veggies).

Mix all ingredients together well. I find using a gloved hand works best, smooshing everything so it's very well blended.

While filling, keep the unused wonton wrappers covered with a damp paper towel so they don't dry out. Dip your finger in water & moisten the edges of the wrapper. Place a small amount of the meat mixture in the center. (I use my small dough scoop filled HALF full.) For this traditional wonton fold, bring the top point to the bottom point and press firmly; then press down the sides, working from the filling toward the sides so you push out any air pockets.

With your index finger on top of the filling, bring the side points together, overlapping, and press together (as in photo). I made about 30 wontons, which used around half the meat mixture.

In a large skillet heat about 3/4 inch of oil to medium-high. Fry until done, about 4-5 minutes, flipping once or twice. I've cooked them in a deep fryer before, but find a skillet and shallow fry works better.

Drain on paper towels and serve hot with your favorite dipping sauce. Enjoy!