Crispy Wontons

• 1 (8-ounce) package cream cheese, softened
• 6 ounces chopped shelled cooked shrimp or crabmeat, or 1 (6-ounce) can, rinsed and drained
• 2 green onions, white and green parts, finely chopped
• 2 tablespoons unbleached all-purpose flour
• 1 teaspoon soy sauce
• 30 square wonton wrappers
• 1 large egg beaten with 1 teaspoon water
• Vegetable oil, for frying
• Sweet and Sour Sauce (recipe follows)
• 1/2 cup apricot preserves
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons hot chili sauce (optional)
• (makes about 3/4 cup)

1. In a small bowl, combine the cream cheese, seafood, green onions, flour, and soy sauce.
2. Chill for 30 minutes.
3. Put 1 teaspoon of the seafood filling in the center of each wonton wrapper.
4. Use a pastry brush or your finger to paint a line of egg wash around the edge of each wrapper.
5. Gently fold the wrapper over the filling to form a triangle, lightly press out any air, and press the edges to seal them.
6. In a large pot or deep-fryer, heat at least 2 inches of oil to 325F.
7. Fry the wontons in small batches, turning as needed to brown evenly, for 2 minutes or until crisp.
8. Transfer them to a rack set over a paper-towel-lined baking sheet to drain.
9. (If desired, keep warm on the cooling rack in a 200F.
10. oven.)
11. Serve with sweet and sour sauce for dipping.
12. Combine the preserves, vinegar, soy sauce, and hot chili sauce (if desired) in a bowl.

cream cheese, crabmeat, green onions, flour, soy sauce, wrappers, egg, vegetable oil, sweet, apricot preserves, rice vinegar, soy sauce, hot chili sauce

Taken from www.epicurious.com/recipes/food/views/crispy-wontons-377968 (may not work)