Cream Cheese Wontons

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 in. Put a small dab of cream
cheese in one corner of each wrapper, about 1/2Ó 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.

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