Cream Cheese "Rangoon"

INGREDIENTS
8 ounces cream cheese or neufchâtel
1 or 2 whole green onions (even tops) trimmed and chopped
1 small clove of garlic
½ to 1 teaspoon Sriracha hot sauce
2 tablespoons powdered sugar
1 egg
½ cup water
24 wonton wrappers (I used nasoya all natural wonton wraps)
vegetable oil for frying (I used Spectrum Expeller Pressed Organic, high heat canola oil.)

DIRECTIONS
1. Heat 2 or 3 inches of oil in a small electric deep fryer or high-walled frying pan to approximately 350 degrees Fahrenheit. (I used a "fry baby".)
2. Mix together egg and water in a small bowl. This will be your "glue".
3. With a food processor, thoroughly mix together the cream cheese, green onions, garlic, hot sauce, and sugar. This is your filling. (If you don't have a food processor, simply mince the garlic and onions and mix it all together really well by hand.)
4. Place a paper bag, folded flat, onto your counter or work surface. Top it with a layer of paper towels and place it near where you will be frying. This is where you will drain and cool your cream cheese Rangoon.
5. Place a wonton wrapper on a plate or cutting board and cover the waiting wrappers with a wet cloth, paper towel, or in a sealed container so that they do not dry out.
6. Place approximately 1 teaspoon of filling mixture so that it is offset (on one triangular half) but not touching the edges of the wrapper, which will need to be sealed.
7. Use your finger and "paint  " the egg mixture along the edges of the corner on the opposite side of the wrapper from the filling.
8. Fold the wrapper in half and press along the edges where they meet so that they seal. You now have a triangle.
9. Take the sides of the triangle and one-by-one, fold them over each other and paste them down with a dab of egg mixture so that your wonton looks a bit like an overstuffed envelope with the flap open.
10. When all wrappers have been filled and assembled, cook about 8 at a time, laying the folded side down into the oil.

11. After about a minute, flip each wonton over with a tongs, by grabbing the pointed end of the wonton. Cook until light brown. (Remove before golden, as they will continue to cook a little bit while draining.)
12. Place wontons on the paper towel/bag you have prepared and allow to sit for 5 minutes before eating.

ALTERNATE FOLDING METHODS

You might find it easier to spread the "glue" on all four edges, place the filling directly in the center, bring two opposite corners up and together, and then bring the other two corners up, so that you have what looks like a strange hat. (See my example at right.) I had a harder time flipping these, but they are more traditional in appearance, and easier to pick up to eat or dip into sauces. I also made some that had the corner "tails" folded up instead of across. Those are pictured to the right as well. And if none of these folding methods work for you, you can't go wrong by spreading the egg mixture on all edges and then simply wadding the top up. I've even seen them served at restaurants this way.