In a medium saucepan on medium high heat, add vegetable oil, onions and 1 tsp of the salt. Sauté the onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, ginger and minced mushrooms.
Add water or stock, split peas, salt and pepper.
Simmer for 20 minutes then add grated carrot and cook until peas and carrots are tender.
Purée 2/3 of the mixture then add back the remaining split peas, fresh herbs and slivered scallions.
Adjust seasoning and cool mixture for one hour or ideally overnight.
Forming the Wontons:
Lay with the point of the wrapper facing 12 and 6 o’clock.
Add 2 teaspoons of the filling in the center of the wrapper.
Wet one half of the wrapper just along the edge. Fold the other side over and pinch out the air.
Crisscross the corners over each other and place on parchment, wax paper or a pan lined with corn starch.
Proceed to the next until all are stuffed.
At this point, freeze or fry in a pot of oil at 350F.
Once golden brown, remove from oil with slotted spoon and drain on paper towel.
Serve with sauce of your choice. A Thai peanut sauce or sweet chili sauce such as May Ploy would both complement this flavor combination.