Finely chop spring onion bulb.
Heat 1 tsp oil in a non-stick pan. Add chopped spring onion bulb, onion and ginger and saute.
Finely chop mushrooms and add alongwith carrot, toss well and saute.
Grate cabbage into the pan and add salt, mix well and cook for 4-5 minutes.
Finely chop coriander sprigs and place in a bowl.
Add soy sauce and chilli vinegar to the pan and toss well. Add crushed peppercorns and toss well. Transfer into the bowl with the coriander and mix well. Add cornstarch, mix well and cool to room temperature.
Place wonton skins/wrappers on a worktop. Apply water on the edges, place a spoonful of the cooked vegetable mixture in the centre, bring the diagonal ends together and seal to make triangles.
Heat remaining oil in another non-stick pan. Place the triangles and fry till crisp and golden from one side. Sprinkle some water, cover and cook for 7-8 minutes.
Serve hot on a bed of chopped spring onion greens.