Categories: Sides
Ingredients
- 3 inches of vegetable oil in a pot/pan/deep fryer
- 1 8 oz. package of cream cheese
- 1 spear green onion, chopped/diced
- 1/2 clove garlic, minced
- 1 package wonton wraps (I bought the 12 oz. and only used half-ish for this recipe)
- 1 egg, beaten to a foamy mess
- dipping sauce of your choice
Directions
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Begin heating your oil on medium-high heat. Please be careful. I love you guys… and your vulnerable eyeballs.
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Warm up your cream cheese block in the microwizzle for about 10 seconds. Mix in the chopped onions and minced garlic, mix well.
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Place about 1 tsp of the cream cheese mixture in the center of each wonton wrap. Assemble about 4 or 5 at a time to prevent the wraps from drying out. Using your egg, wet the edges of the wraps. Fold them however you like, but I like to make them look panda-ish and fold the flat edges together (pull the centers of all four flat sides to the middle and give a good pinch)
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You may want to test the temp of the oil by placing a piece of a wonton wrap in the pot. If it burns too quickly (dark brown after 20 seconds) it’s too hot. Yet, if it doesn’t brown after 1 minute it’s not hot enough.
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Place about 4 wontons at a time in the pot. Let them cook until the edges are brown (only takes about a minute). Remove and place on a paper towel to drain/cool a bit before you ravenously devour. DANGER: the cream cheese will be nuclear hot! Two days later my tongue still hates me…