Myriad colourful veggies, sautéed till crisp and tossed with noodles and sauce, make a wonderful filling for wontons. The success of this stuffing, and most stir-fried veggies for that matter, depends on heating the kadai properly. You need to make it smoke, literally, before adding the veggies, so that the bright colours and crunchiness of the veggies are retained. Stuff the wonton wrappers, seal them and deep-fry till perfectly golden in colour. Serve the Fried Wontons with Schezuan sauce to enjoy a rainy evening the Chinese way!