Spinach Wontons

Someone has asked B to cater a rehearsal dinner and requested collard green egg rolls. For two months he's had the egg roll wrappers in the fridge, but he hasn't tested it out. Since I still had deep frying oil from the fritters I wanted to use it again. So I got the idea to make a spinach wonton. If I had of thought ahead I would have added lentils or quinoa for some protein.

Spinach Wontons

8 Egg Roll Wrappers
1/2 onion diced
2 cloves of garlic
1 thinly sliced large carrot
5 cups of baby spinach (one bag)
1TBSP fish sauce
1TBSP hoisin sauce
1TSP soy sauce or braggs liquid aminos
2TBSP plus Oil for deep frying

Dipping Sauce
2TSP Spicy garlic sauce
2TBSP honey

In a medium skillet add the oil and heat. Add the onion, garlic and carrots and cook until soft. Add spinach in 3 batches until completely wilted. Add the fish sauce, hoisin sauce, and soy sauce and cook for 3 minutes. Following the directions on the egg roll wrapper package use the vegetable filling to make the egg rolls. Deep fry for one minute on each side. For the sauce mix the spicy garlic sauce and the honey together. Enjoy.