Jammin' Wontons

Garden Pilaf, prepared as directed

1⁄4 lb shitake mushrooms, chopped
1 bunch fresh basil, chopped
4 green onions, chopped
Emily G's Jalapeno Raspberry Jam
Wonton Wrappers, cut in half to form triangles 1 t sesame oil, divided
3 t vegetable oil, plus more for frying
2 t low sodium soy sauce
water 

Sauté shitake mushrooms in 2 tsp vegetable oil. Remove from heat and cool. In large bowl combine prepared Garden Pilaf, shitake mushrooms, basil, green onions, sesame oil and soy sauce. For each wonton, lay a triangle flat. Brush sides with water. In center of wonton, place a small spoonful of the Garden Pilaf mixture. Fold over and seal sides to form a triangle. Continue for each wonton. Deep fry in vegetable oil.

Jalapeno Raspberry Dipping Sauce

Combine 1⁄4 cup of jam and a tablespoon of water in a saucepan. Bring to a simmer over low heat. Pour into dipping bowl and allow to cool.