2quartsof oil for frying(such as canola, vegetable, or corn oil)
1package cream cheese(8 ounces), at room temperature
2tablespoonsof sriracha hot sauce
1-2tablespoonfinely chopped green onions
Wonton wrappers(if unable to find wonton wrappers you can use egg roll wrappers cut into fourths)
1egg,beaten
Instructions
In a large Dutch oven or a heavy-bottomed and high-sided skillet, add the oil and heat over medium to medium-high heat. Use a paddle thermometer to gauge the temperature.
While the oil is heating, mix the cream cheese, sriracha, and green onions together in a medium mixing bow.
Place 1 ½ tablespoons of mixture in middle of a wonton wrapper.
Brush 2 edges of the wrapper with beaten eggs and fold over bringing 2 opposite corners together to seal in filling (You are making a triangle when you fold it).
Bring the 2 other corners together to form what looks like a little envelope.
Repeat with remaining filling and wonton wrappers.
When the oil is heated to 375 degrees F you are ready to fry.
Working in batches, fry 6 or so wontons at a time, as to not over crowd the pan.
Use a spider strainer to remove the wontons from the oil and place them on a paper towel lined baking sheet. Repeat with the remaining wontons, working in batches.
Eat the wontons right away while still hot.
Notes
These are great dipped in sweet and sour sauce or sweet chili sauce.
Wontons can be made ahead and refrigerated or frozen to be fried later.
Frying the wontons in batches without overcrowding will ensure they are crunchy on the outside and just right on the inside.
Wontons can be cooked in the air fryer instead of being fried. Follow the manufacturer's recommended cooking temperature and time. It will likely take about 10 minutes to cook.