Crispy Chicken Wontons

• 3 cups finely chopped cooked chicken
• 1/2 cup shredded carrots
• 1/4 cup finely chopped water chestnuts
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1/2 to 1 teaspoon ground ginger
• 1 package (16 ounce) wonton wrappers
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• Plum or sweet-and-sour sauce

1. In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat.
2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
3. Place on greased
4. . Combine butter and oil; brush over wontons. Bake at 375u0b0 for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

chicken, carrots, water chestnuts, cornstarch, water, soy sauce, ground ginger, wonton wrappers, butter, canola oil, sour sauce

Taken from www.tasteofhome.com/recipes/crispy-chicken-wontons/ (may not work)