Crispy Corn Scallion Wontons with Carrot Mash

I have searched far and wide for something as simple as the concept of vegan wonton skins and for some reason I just could not find any. They all had egg in them and I was becoming very annoyed with the fact that I would eat wontons at vegan restaurants and not be able to acquire these wrappers myself! (Why I didn't just ask the server where they got them, I have no idea) Regardless! I saw some new ones at my grocery store the other day and to my surprise they are vegan! So siked. While I love both savory and sweet fillings inside them tonight I felt like making them for dinner with some fresh vegetables to offset the fact that they are pan fried in oil. Haha.
These wontons are stuffed with a creamy corn and scallion filling and served with a carrot and coconut mash to also use as a dip. Lightly grilled asparagus brushed with olive oil and pepper finish out the meal.

Corn and Scallion Wontons
Filling:
4 corn cobs, corn scraped off and into a bowl
1/4c vegan cream cheese
2 scallions, sliced thinly (both whites and greens)
1/4 tsp minced fresh ginger
1/8 tsp pepper
salt to taste

wonton wrappers
canola oil for frying
sea salt

Assembly
combine all filling ingredients. Lay wrappers down and brush the edges with water. This will act as a glue when you push them together. Put a spoonful of the filling in the center of each wrapper and going from the bottom corner to the top, press the wrappers together to create a triangle.
Set aside until all are done.
In a frying pan, pour enough oil in to go about 1/4 inch up the sides of the pan. Heat until you reach 360 degrees. Fry 5 or so wontons at a time, be sure to not crowd the pan or the temperature of the oil will go down to much and you wont get a nice golden brown crispy skin.
Fry for just a couple minutes on each side until you get the right color and then drain on a paper bag to get rid of excess oil. Sprinkly lightly with sea salt.

Carrot Mash
2 tbl extra virgin olive oil
2 carrots, peeled and cut into small dice
1c coconut milk
1/4 tsp minced fresh ginger
1/2 tsp salt
In a small saucepan heat oil over medium heat and add carrots. Saute until soft, about 10 minutes. Add coconut milk,salt and ginger and cook for about 3 more minutes. Transfer to a blender and blend until smooth. Transfer back into saucepan on low and keep warm until ready to serve.

Grilled Asparagus
1 bunch asparagus
2 tbl extra virgin olive oil
1 tbl lemon juice
1/2 tsp lemon zest
1 tsp salt
1/2tsp pepper
Preheat grill or grill top on the stove.
Bend one piece of asparagus in half. Where it breaks is where you want to cut all the asparagus. Discard the ends or save them for homemade vegetable stock! Toss the asparagus with remaining ingredients and grill for 3-5 minutes until lightly cooked but still has a nice crunch to it.