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1.
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Remove zest from the lemon, then squeeze out the juice.
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2.
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In a medium sized bowl, combine lemon juice, zest, and remaining ingredients (except the egg, water and wonton skins).
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Stir by hand, or with a mixer, until well blended.
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Cover and refrigerate for at least an hour to allow flavors to blend.
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3.
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In a small bowl, beat an egg and 1 Tablespoon of water with a fork.
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Place one wonton skin on work surface and brush edges with egg mixture.
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Place 1 teaspoon of your filling mixture in center of skin.
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Fold one corner down, fold side corners in, and roll up.
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The rangoon will resemble a small egg roll.
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Repeat the process until you run out of wrappers or filling.
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4.
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To deep fry: Heat oil to 375 degrees in a deep fryer, or in a large pot.
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Cooking about 6 at a time, fry until skins are brown.
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Take care when wontons are cooking because they have a tendency to splatter.
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To bake: Heat oven to 400 degrees .
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Place all wontons on a greased cookie sheet.
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Spray with butter flavored cooking spray.
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Bake for about 10 minutes, or until skins are tanned.
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5.
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Serve warm with sweet and sour sauce, teriyaki sauce, and/or a hot mustard.
