1 lb. ground pork
1 can water chestnuts, diced
2 stalks green onion, thinly sliced
1 egg
1/2 tsp. garlic salt
1 pkg. won ton skins

Mix all ingredients except won ton skins. Place rounded teaspoon of filling on each skin and fold over one corner to form a triangle. Moisten edges with beaten egg and water mixture to seal. Deep fry until golden brown. Serve with won ton sauce.

SAUCE:

1 c. pineapple juice
1 c. water
1/4 c. vinegar
1 c. brown sugar
1 c. tomato paste

Bring to a boil and remove when thick.