20 to 24 wonton wrappers
1 double recipe wonton filling
as for soup wontons
1 recipe sweet sour sauce
1 egg lightly beaten
oil for deep frying

Methods:
Prepare wonton wrappers, filling and sweet sour sauce as described in the indicated recipes. Shape the wontons as described in the recipe for wonton soup or follow these instructions. Divide the filling in 20 to 24 equal portions. Place 1 wrapper in front of you with a corner pointing of the filling just a little off center towards you on the wrapper. Brush the edges of the wrapper very lightly with beaten egg. Fold over so the corner that pointed toward you just “misses” the opposite corner by 1/4 to 1/2 inch. Press down on the wrapper around the filling to expel the air and seal the wonton. Brush a little of the beaten egg on the top of the right hand corner toward each other carefully and press them together. Heat the oil for deep frying until quite hot. Add the wontons a few at a time. Reduce the heat a little and deep fry until golden brown.Turn them over once during the frying. Remove with a skimmer or slotted spoon, drain on paper towels and serve hot with the sweet sour sauce on the side. Wontons may first be boiled, drained,dried thoroughly and then deep fried.

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