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Soak mushrooms in hot water for 30 minutes, then squeeze out excess moisture, trim off and discard stems and finely chop mushrooms.
Finely chop bamboo shoots, spring onions and prawns. Combine all chopped ingredients with minced pork and seasoning.
Put a small amount of filing in the centre of each wonton wrapper, moisten edges with water, fold over to a triangle with points slightly overlapping and press together. Then bring the two ends together, dab with a water where they join and press to seal.
To freeze, line a tray with baking paper and arrange wontons so they aren't touching. Put in freezer until frozen, then remove from trays and add to a large container and freeze.
Use in soups or can be deep fried as an appetiser.