- In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
- Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.
- In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
- Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve
If you serve the soup the next day, add chicken broth as necessary.