Garlic, chicken, mushrooms, shallots, mushroom ketchup or possibly fish sauce and the cilantro in a hand mixer form. Whisk for 10 to 15 seconds. As an alternative to mixing, the ingredients can also be very finely chopped or possibly cut and mixed well.
Heat the vegetable oil in a wok or skillet and add the chicken mixture. Pan fry for about 8 minutes, breaking up the mixture until browned. Transfer to a suitable bowl and cool for 10 to 15 min.
Place wan tan wrappers on a clean, damp dish rack. Place 2 wrappers on top of each other. Form the chicken mixture with a tsp in between. Moisten the edges with water and shape the wrappers into small pouches. Press the edges smooth to seal. Do the same with the remaining mixture.
Heat the oil for deep frying in a wok or deep fryer. Fry the wan-tans in batches for 2-3 min each until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Keep warm while frying the remaining wan-tans.
Place the wan-tans on a heated serving plate and garnish with the sliced scallions. Serve immediately with a sweet chili sauce.
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