1. Saute shrimp, jicama and carrots in oil over medium-high heat for 6-8 minutes.
2. Stir in soy sauce and pepper. Cool for about 15 minutes.
3. Spoon about 1 Tbsp filling into center of a wonton wrapper. Dap some water around filling and bring up edges to form a pouch.
4. Deep-fry pre-heated hot oil until brown and crisp. Drain on paper towel.
Tip: To make ahead, simply assemble, cover with plastic wrap and refrigerate in single layer.