Instructions: Mix in first 7 ingredients in small bowl. Place 1 wonton wrapper on work surface. Spoon 1 scant tablespoon filling in narrow strip across 1 end of wonton, leaving 1/4-inch border on sides. Fold sides in, then rool up as for egg roll, leaving a 1/8-inch border. Brush border with egg wash and press to seal. Repeat with remaining wontons and filling. (Can be prepared 8 hours ahead. Arrange in single layer on plastic-lined baking sheet. Cover and refrigerate). Heat 1/4 cup oil in large skillet over medium-high heat until hot. Add 6 filled wontons and fry until a deep golden brown, turning once, about 1 minute per side. Using tongs, transfer to paper towels and drain. Repeat with remaining wontons in 3 more batches, adding more oil to skillet as necessary. Serve hot.

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