Won Tons
	1 lb. won ton skins OR
	1 lb. egg roll sheets, cut in quarters
	1/2 lb. ground beef
	1/2 lb. ground pork
	1 (8 oz.) water chestnut, chopped fine
	3 stalks green onion, chopped fine
	2 tsp. sesame seed oil
	Salt and pepper to taste
	Mix filling ingredients together.  Place about one teaspoon of 
	filling in center of won ton skin and fold over making a triangle, 
	sealing edges by wetting with water.  Deep fry in hot oil until 
	golden and meat is cooked (about five minutes).  Serve with catsup 
	mixed with Coleman dry mustard or with sweet and sour sauce.  
	Serves 12.   

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