Yield: 48 wontons
- 4 shallots, minced
- 4 cloves of garlic, minced
- 2 tablespoons grated fresh ginger
- 4 medium carrots, grated
- 2 large portabella mushroom caps, diced fine
- 3 bunches of scallions, diced fine
- Olive oil
- Salt and pepper
- 1 12 oz. package of wonton wrappers
In a large skillet or Dutch oven, sautee the shallots, garlic, and ginger until softened, about 3 minutes.
Add the carrots, mushrooms, and scallions and continue to sautee for an additional 5 minutes, or until lightly browned and fragrant. Season with salt and pepper to taste.
Preheat the oven to 400 degrees and line two baking sheets with lightly greased aluminum foil.
To assemble the wontons, lay out the wonton wrappers (6 at a time works well) and have a small bowl of water at the ready. Spoon one heaped teaspoon of cooked filling into the center of each wrapper, then dip your finger into the water and trace a line around the edge of the wrapper to moisten it. Pinch the edges of the wonton shut (be firm and press hard) into the shape you want.
Arrange the sealed wontons on the prepared baking sheets and lightly coat with cooking spray or brush with a thin amount of olive oil.
Bake for 10 - 12 minutes (turning halfway through) or until the wontons are golden brown and crisped.