Mix water, wine, soy sauce and cornstarch in a bowl. Heat 1 Tb oil in wok over medium-high heat (add more as needed during cooking). Stir-fry ginger and garlic in hot oil for 30 seconds. Add carrot and sprouts; stir fry for 1 to 1 1/2 minutes or until crisp-tender. Remove from wok.
Stir sauce; pour into center of wok. Cook and stir until bubbly. Cook and stir 1 minute more. Return vegetables to wok. Stir to coat with sauce. Remove. Salt to taste. Cool. Fill wonton wrappers with mixture and wrap.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes