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Cream Cheese Wontons
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4514745
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup cream cheese
- 16 wonton wrappers or 24 egg roll wrappers
- Oil (for frying)
- Sweet and sour sauce
Directions
- Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature.
- 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.
- 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.
- 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.
- Drop several wontons into hot oil at a time. Turn over when the edges start to brown and cook for another minute or two.
- Set on paper towels to drain, then serve hot with sweet-and-sour sauce.
Notes
Vegetable oil or peanut oil works best.