In a large bowl, combine all the ingredients for the wonton filling, except the egg white. Mix well with a spatula.
Prepare a large tray or a plate. Spray a thin layer of oil on the bottom to prevent sticking.
Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press together to lock the filling inside the wrapper. Place on a big plate, a finger’s width apart.
When you finish 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
If you are not going to cook and serve the wontons immediately, store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.