1 lb. ground pork
2 green onions, finely chopped
1/2 tsp. garlic salt
Vegetable oil
8 whole water chestnuts, minced
1 tsp. ground ginger
1 (16 oz.) pkg. wonton skins
Plum sauce (in Potpourri section)
2 cloves garlic, minced
1/4 tsp. ground pepper
1 egg, lightly beaten

Combine the pork, water chestnuts, garlic, onions, ginger, pepper and salt, mixing well. Unwrap wonton skins and cover with damp paper towels to keep skins from drying out. Place one wonton skin on work surface with one point facing up. Place 1 heaping teaspoon of filling in center of skin. Fold bottom point over center of filling. Roll toward top point, then fold sides to the back. Seal seams with egg.

Place the wontons on a baking sheet; cover with damp paper towels. Put in a large heavy pan, heat 3 inches of oil to 360 degrees over medium high heat. Fry the wonton 3 or 4 at a time, until golden brown. Drain on paper towels. Serve warm or at room temperature with Plum Sauce. Yield: 50 wontons.