• The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton ;)
• Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  
• Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
• Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
• Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton :)
• Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.
  

To Fry Wontons

• Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.

To use Wontons in a Broth

• Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.

To Freeze Wontons

• Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.