Place wonton wrappers aside and combine all other filling ingredients in a medium bowl.

Place 1 teaspoon of filling in center of each wonton.

Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside.

Take the left and right sides of the triangle and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air. Repeat, setting aside on a plate.

Heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees.

Deep fry 4-5 wontons at a time, each for about 45 seconds to a minute, or until golden brown.

Place them on a plate lined with paper towels to cool.

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place in the oven for about 5 minutes.

Remove the baking sheet from the oven and place the wontons on top. Coat them with a light layer of nonstick cooking spray.

Bake for about 10-12 minutes, checking after 5 minutes, until crisp and golden brown.

Brush each wonton lightly with vegetable or canola oil. Air Fry at 370 degrees for 7-8 minutes, until slightly browned and crispy.