With all that hot oil that you need to fry them, they are never easy or convenient to make at home… Until NOW.
These little sucker are delicious and you don’t even have to smoke up your whole entire house trying to get the oil hot enough.
Psssh… That doesn’t happen EVERY time.
I swear, in the last apartments we lived in the dang smoke detectors were so finicky. I kid you not, every single day either myself or one of my neighbors were running around like crazy people trying to unplug our smoke detectors because they were ringing CONSTANTLY. It got to the point that when the apartment complex maintenance crew came to check on things in your apartment, they didn’t even bat an eyelash when they saw the live wires hanging from your ceiling.
I could have boiled water and set one of them off. I’m not even exaggerating.
Okay. I’m exaggerating a little bit.
As you can tell, I obviously need practice bringing oil to temperature. Maybe I should fry my wontons from now on.
- 8 ounces cream cheese
- 2 whole green onions, finely chopped
- 1 tablespoon Sriracha
- 1 egg
- 1/2 cup water
- 24 wonton wrappers
- Preheat oven to 400° F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl combine cream cheese, green onions and Sriracha.
- In a small bowl beat together the egg and water.
- To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the cream cheese mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with the egg and water mixture. Fold all sides over the filling to create an "X", pinching the edges to seal.
- Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp. Serve immediately.