Preheat frying oil to 375°.
Place enough filling onto each wonton wrapper so you can fill it without dip escaping from the sides. I think I started with about a tablespoon and adjusted from there.
Fold into triangles and brush the edges with the egg mixture and fold into desired shape. (I did triangles.) Press edges to seal.
Gently place in the deep fryer. I recommend only frying 2-3 at a time. They need enough room to swim, and too many could cause the oil to lose too much heat.
Once they are golden on the bottom side, gently flip to fry the other side. (Should be golden after a couple of minutes.) They tend to pop and splatter a lot when flipped, so be careful.
Remove from the oil and drain on paper towels once the other side is also golden.