Chinese Chicken Cornucopias - cooking recipe

Ingredients

1 pkg. wonton wrappers
Oil for frying
4 c. shredded, cooked chicken breasts
1 c. green onions, sliced thin
2 tsp. Dijon mustard
2 tsp. sesame oil
4 Tbsp. lite soy sauce
Mayonnaise

Preparation

Cut each wonton wrapper into circles using a large biscuit cutter (about 3 inch). Wrap the circles around metal cream horn forms, wetting the edges to seal.
Deep fry at 375 degrees.
When delicately browned, remove from oil and drain on absorbent paper. To remove the cones from the forms, use a clean dish towel, holding the larger end of each cone in one hand and give the cone a little twist with the other hand (using towel to prevent burns). These can be made a week in advance of when you plan to use them. Keep stored in a tightly sealed container or plastic zip-type bag. To prepare filling: combine the chicken and onions.
In a small bowl combine the mustard, sesame oil, and soy sauce.
Mix well. Pour over chicken and onions.
This is best if refrigerated overnight for flavors to
blend.
Before stuffing the cones with this mixture, stir in enough mayonnaise to bind the filling.