Sesame Wonton Crisps

• 1 (16-ounce) package wonton wrappers (about 24)
• 2 egg whites, beaten
• Black and white sesame seeds, for garnish
• Vegetable oil, for frying

1. Defrost the wrappers and peel them apart.
2. Stack and cut them in half (some are round and some are square; it doesnt matter).
3. Brush them with a little egg white and sprinkle with black and white sesame seeds.
4. Heat 2 inches of oil to 350F in a saucepan or wok and gently drop in the crisps, a few at a time.
5. If they start to curl, straighten them with tongs.
6. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels.
7. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.

wonton wrappers, egg whites, black, vegetable oil

Taken from www.epicurious.com/recipes/food/views/sesame-wonton-crisps-383426 (may not work)