Rachel and I were having a couple guests over for dinner. We were doing an “American Asian” themed dinner . Thinking of what was budget friendly, delicious, and easy to make, we decided on serving cream cheese wontons as an appetizer for the guests. This dish is simple and quick to make. Serve this with a side of sweet and sour sauce. I like using Mae Ploy’s sweet chili sauce.

Ingredients:

*Makes about 24 wontons (1 tsp of mixture per wonton wrapper) or 48 wontons (1/2 tsp of mixture per wonton wrapper). Serve with Mae Ploy Sweet Chili dipping sauce.

Square size Wonton Wrappers (I used the Dynasty brand)

1 egg beaten

1 8oz of cream cheese

2 green onion stalks chopped finely

1/8 – 1/4 cup of diced water chestnuts (depending on your preference)

1/2 tsp of garlic powder

1/4 tsp ground black pepper

1/8 tsp salt

Oil for frying

*Optional: Add imitation crab to make crab rangoons

Directions:

1. Bring cream cheese to room temperature.
2. Mix green onions, water chestnuts, garlic powder, black pepper and salt with the cream cheese until well combined.
3. To assemble wontons, separate wonton wrappers and cover with a damp towel.
4. Take one wonton wrapper, scoop 1 tsp or 1/2 tsp on the center of the wonton. Take your finger and paint the egg wash around the bottom side of the wrapper mimicking the top of a triangle.
5. To close, fold and press one corner onto an opposite corner to form a triangle. Apply more egg wash onto a corner tip, and fold them over to seal.
6. Add enough oil to fry the wontons on both sides. I don’t like “deep frying” my wontons, but I do add enough just to fry both sides. Once temperature reaches about 350, slowly add your wontons and fry until golden brown on both sides.
7. Once golden brown, let your wontons sit on a wire rack to cool down.
8. Serve with your favorite dipping sauce.