Crab And Cream Cheese Wontons

• 4 4 ounces lump crabmeat or 4 ounces imitation crabmeat
• 2 -4 ounces cream cheese, room temperature
• 1/4 teaspoon grated lemon zest
• 1/2 teaspoon lemon juice
• 1/4 teaspoon kosher salt (to taste)
• 1/8 teaspoon ground black pepper
• 3 teaspoons chopped fresh chives
• 14 ounces wonton wrappers (square)
• vegetable oil, for deep-frying
• Egg Wash
• 1 large egg, whisked with 2 tablespoons water

1. Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
2. Place a heaping half-tsp of filling on one corner of wrap.
3. Moisten the edges with egg wash.
4. Bring one set of opposite corners together and seal all the edges, making a triangle.
5. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
6. Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
7. Heat the oil to 350 degrees.
8. Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
9. Drain well on paper towel.

lump crabmeat, lemon zest, lemon juice, kosher salt, ground black pepper, fresh chives, wonton wrappers, vegetable oil, egg, egg

Taken from www.food.com/recipe/crab-and-cream-cheese-wontons-208204 (may not work)