In a large frying pan sauté in medium fire all the veggies with a bit of olive oil. Remove pan from fire, season with a bit of salt and pepper, add parsley and Violife just like Mozzarella shreds and stir thoroughly.
Place a heaping teaspoon of filling in the center of the wonton. Brush water on all borders of the skin, covering 1/4 inch from the edge. Fold skin over to form a “flower”, sealing edges.
In a large pot add sunflower oil and deep fry until the won tons become golden brown.
Drain and serve with a sweet and sour vegan sauce.