Cookbook:Cream Cheese Wontons

| Appetizers

Ingredients

 * 1 cup cream cheese
 * 16 wonton wrappers or 24 egg roll wrappers
 * Oil (for frying)
 * Sweet and sour sauce

Procedure

 * 1) Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature.
 * 2) While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers.
 * 3) Put a small dab of cream cheese in one corner of each wrapper, about ½ inch from the edges. Use about 2 tsp for larger egg roll wrappers or 1 tsp for smaller wonton wrappers.
 * 4) Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
 * 5) Drop several wontons into hot oil at a time. Turn over when the edges start to brown and cook for another minute or two.
 * 6) Set on paper towels to drain, then serve hot with sweet-and-sour sauce.

Notes, tips, and variations

 * Vegetable oil or peanut oil works best.