Ingredients: |
Ingredients: 8 ounces, Cream Cheese
2 whole Green Onions, Light Green And Dark Green Parts, Chopped
1 Tablespoon Sriracha
1 Egg
1/2 cup Water
24 whole Wonton Wrappers
Vegetable Oil, For Frying
Dipping Sauce:
2 Tablespoons Soy Sauce
3 Tablespoons Honey
1 teaspoon Rice Wine Vinegar
1/4 teaspoon Sesame Oil
1 Tablespoon Sriracha
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Directions: |
Directions:In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)
In a separate bowl, mix together the egg and water.
One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to "paint' the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)
As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.
Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.
About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)
Drain the wontons on a paper towel and serve them with sauce.
Mix together the sauce ingredients above. Taste and amounts as needed. |
This recipe for Wonton Bombs is from