1 can (10 oz) chuck white chicken, drained and flaked
1 can (8 oz) water chestnuts, drained and finely chopped
1/2 c thinly sliced green onions with tops
1/4 c grated carrot
1 t peeled and finely grated fresh gingerroot
1 T soy sauce
1 egg white, lightly beaten
1/4 c mayo
1 garlic glove, pressed
24 square wonton wrappers
Directions:
Preheat oven to 425. Combine chicken, water chestnuts, green onions, carrot, ginger soy sauce egg white, mayo and garlic. Mix well.
Fill wonton wrappers with a scoop of mixture. Fold them how you like, and seal with water. Bake 12-15 minutes or until edges are golden brown.
Caution: the mixture on the inside will be as hot as LAVA when you take these out of the oven. Let them cool!
We like to have these with Andrea's delicious egg rolls and sweet and sour sauce.