Difference between revisions of "Alternative:Cream Cheese Wontons"
RealRecipes (talk | contribs) m (1 revision: 1) |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Appetizers|Appetizers]] |
''Makes 16 wontons or 24 small wontons'' | ''Makes 16 wontons or 24 small wontons'' | ||
| Line 5: | Line 5: | ||
==Ingredients== | ==Ingredients== | ||
| − | *1 cup [[ | + | *1 cup [[Cream Cheese|cream cheese]] |
| − | *16 [[ | + | *16 [[Wonton Wrapper|wonton wrapper]]s or 24 egg roll wrappers |
| − | *[[ | + | *[[Oil|oil]] (for frying) |
* [[cookbook:Sweet and Sour|sweet and sour sauce]] | * [[cookbook:Sweet and Sour|sweet and sour sauce]] | ||
Revision as of 17:36, 5 April 2012
| Appetizers
Makes 16 wontons or 24 small wontons
Ingredients
- 1 cup cream cheese
- 16 wonton wrappers or 24 egg roll wrappers
- oil (for frying)
- sweet and sour sauce
Procedure
- Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.
- 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 1/2” from the edges. Use about 2 tsp. for egg roll wrappers or 1 tsp. for 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 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.
