Small shrimps, peeled and deveined, heads and tails removed
Chopped spring onions
Small onions, diced
Fish sauce (Nuoc cham sauce)
To make the filling, cut each shrimps into
2-3 pieces. Combine with ground pork, spring onions and diced onions.
Season with fish sauce and pepper. Mix well.
Beat the egg lightly in a bowl and combine
with water. Put about one teaspoon of the Filling in the middle of each
wonton wrapper. Brush the edges of each wrapper to make the edges meet
and enclose the filling. Press to seal. Flatten slightly for easier
Heat the oil in a wok. Fry wonton in
batches over low heat so the filling cooks before the wrapper turns
golden brown, adding more oil if necessary.
When wonton turns golden brown, remove
from heat and drain on paper towels.