Mix all the ingredients together. You will be using a little to season the filling, so reserve 1 tablespoon and put the rest in small individual serving dishes, or one nice one for everyone to share.

When you clean the shrimp, ensure you remove the shell, legs, the sand vein in the back, and the blood vein in the front. Keep the shells to make stock.

Put the chopped vegetables and shrimp into a food processor and pulse for about 30 seconds or until all the ingredients are nicely mixed.

Remove to a bowl and add the cornstarch and dipping sauce. Mix.

Have two cutting boards and a small bowl of water ready. If your wonton skins are frozen, then defrost them in the microwave for a minute or so.

Take one wonton skin, dip your finger in the bowl, and paint water around the edge of the skin. Put about half a teaspoon of the shrimp mixture in the center of the wonton. Fold into a triangle, and seal the two sides with your finger. Put on the other cutting board, and continue making wontons until the filling is all used up.

Cover the wontons loosely with a towel and let them come to room temperature before frying for about 20 minutes.

Put a wire rack on top of a chopping block or cookie sheet next to your stove to drain the wontons.

When the oil is hot enough, put about 5 or six wontons into the oil. Don't over crowd! Turn once, and let them fry until they have turned golden - do not let them get brown or they will be over cooked.

Immediately remove from the fat and drain on the wire rack. Put the another batch in. Just before that batch is ready to come out, put the drained wontons either into your Nesco, or into the oven to stay warm. Keep doing this until all the wontons have been fried. If you have chips, fry and drain them last.

Put the wontons on a nice serving platter and serve with dipping sauce.

Enjoy!