No need to go to a Chinese restaurant for this crowd-pleasing appetizer. Serve with sriracha, hoison, hot mustard or sweet-and-sour dipping sauces. These are also a great side dish for any stir fry or Asian-inspired meal.
Recipe and photograph by Kimme Hargrove
1 block cream cheese (8 ounces), softened
6 ounces canned crabmeat, drained
1 Tablespoon powdered sugar
1 package wonton wrappers
1 egg (for wash)
½ cup water
Mix together cream cheese, crabmeat and powdered sugar.
Beat egg with water.
Place 1 teaspoon cream cheese mixture on one corner of the wonton. Dip finger in the egg wash and ‘brush’ around all edges of the wrapper. Roll the corner with the cream cheese up diagonally and tuck the tip under the cream cheese mixture; keep rolling up until you are a little over halfway rolled. Bring the two edges in and cross them over each other, forming a pouch. Dip finger in the egg wash to seal these ends.
*If not frying immediately, place a damp paper towel over the top of the wontons to prevent them from drying out.
Heat 2 inches of oil (canola or vegetable) to 350°F in a deep skillet or Dutch oven. Oil is most likely hot enough when a small flick of water is heard sizzling.
Fry wontons 5-6 at a time, for 45 seconds to 1 minute, or until just slightly browned, flipping once. Place on paper towels to drain excess oil.
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