Crispy Wontons

3/4 lb. ground pork (I had some pork sausage, so I just used that...worked great)

8 canned water chestnuts, finely chopped

1/4 c. finely chopped green onions

1 T. soy sauce

1 t. cornstarch

1/2 t. salt

1/2 t. fresh ginger root, grated

1 (16 oz.) package wonton skins

vegetable oil for deep frying

Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt, and ginger in a bowl.  Mix well with your hands.  Place 1/2 teaspoon full of pork mixture in the middle of each wonton skin.  Moisten edge of wonton skin with your finger, dipped in water.  Fold over and form a triangle; seal edges tightly and turn all three corners over a little.  

Heat oil in a large pan over medium-high heat to 375 degrees.  Deep-fry wontons a few at a time, 2 to 3 minutes, or until brown and crispy.  Drain on paper towels.  (You can keep these warm in a low oven until you're ready to serve them).  Serve with sauce if you want...we ate them without and they were good.