In a bowl combine the pumpkin puree, cinnamon, garlic, brown sugar, soy sauce, red pepper, maple syrup and salt. Add the chicken and mix well.
Spoon equal amounts of the chicken mixture onto the wonton wrappers and seal the edges by brushing the egg white on them and pressing down. Heat the oil in a deep saucepan and drop in the wontons, in batches. Fry for a few seconds until wonton is lightly browned and crispy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brooke Peterson, 2010