• Prepare the gluten-free wonton wrappers as directed, slicing them into squares approximately 3 inches wide. Set aside. In a mixing bowl, thoroughly combine the ground meat with ginger, garlic, scallions, soy sauce, sweet chili or oyster sauce, and the chopped greens until the mixture becomes cohesive and sticky.
• Lay a single wonton wrapper flat on your palm. Use your index finger to brush all four edges of the wrapper with egg wash. Spoon about 1 teaspoon of filling into the center. Fold the wrapper diagonally to form a triangle, pressing around the filling to eliminate air pockets and ensure a tight seal.
• Arrange the filled wontons in a single layer in the basket of your air fryer. Coat both sides lightly with oil using a spray or brush. Cook at 350°F for 4 minutes. Remove the basket, shake to redistribute and flip the wontons as much as possible. Return to the air fryer and continue cooking for an additional 4 to 6 minutes, until uniformly golden brown. Serve promptly with additional sweet chili or soy sauce.

Alternate Oven-Baking Directions

• After preparing the wontons, place them on a wire rack over a lined baking sheet with approximately one inch of space between each. Preheat oven to 375°F. Brush the tops with egg wash and bake in the center rack for 12 minutes or until lightly golden. For a soup variation, boil in hot broth for roughly 5 minutes until tender and fully cooked.

Alternate Deep-Frying Directions

• Prepare a plate with paper towels. Heat 1½ inches of a high smoke-point oil (such as avocado or peanut) in a medium heavy-bottomed pan to 350°F. Fry the wontons in small batches for about 3 minutes, turning as needed until golden. Transfer to the prepared plate to drain. Reheat oil to temperature between batches and repeat.