Salmon Wontons

• 1 (7 1/2 ounce) can salmon
• 1/4 cup shredded carrot
• 4 scallions, chopped
• 1/2 cup alfalfa sprout
• 1 1/2 tablespoons soy sauce
• 2 teaspoons grated fresh gingerroot
• 2 garlic cloves, crushed
• about 30 wonton wrapper
• oil, for deep-frying

1. Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly.
2. Heat oil for deep-frying over medium to medium-high heat.
3. Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.)
4. Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown, 3 to 4 minutes per side.
5. Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
6. Dipping sauce: sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil.

salmon, carrot, scallions, alfalfa sprout, soy sauce, gingerroot, garlic, wonton wrapper, oil

Taken from www.food.com/recipe/salmon-wontons-321159 (may not work)