1 lb. pork sausage
1 c. (8 oz.) water chestnuts, drained and finely chopped
2 green onions, finely chopped
30 wonton skins (3 1/2" square)
Peanut or vegetable oil
Serve with sweet and sour sauce or hot mustard

In skillet, cook sausage over medium heat (about 12 minutes) stirring and separating sausage as it cooks; drain on paper towels. Combine sausage, water chestnuts and onion. Place 1 tablespoon sausage mixture on center of wonton skin. Moisten corners of wonton skin with water and fold up over sausage mixture like and envelope. Pinch to seal. Heat at least 1 inch oil in heavy skillet, wok or deep fat fryer to 375 degrees, fry until golden brown, turning once. Drain on towels. Wonton and skins should be covered with moist towel when they are not being handled; they have a tendency to dry out and become brittle.