Ingredient:
1 quart vegetable oil, for frying
16 round wonton wrappers
4 oz cream cheese, softened
1 large egg
1 tbsp water
1/4 cup sugar
1 tbsp cinnamon
Caramel sauce, for serving
Method:
Add frying oil to a large pot and heat to 350°F, using a deep fry thermometer to ensure proper temperature. In a small bowl, whisk together egg and 1 tablespoon water to form an egg wash. Set aside.
Working with one wonton wrapper at a time, add a small spoonful of cream cheese to the center.
Brush the wonton wrapper edges lightly with egg wash. Bring the edges of the wonton together at the top, and pinch to seal well.
When wontons are all shaped, fry in batches for about 2 minutes until they are golden brown. Remove wontons from fryer and let rest on a paper towel or wire rack to drain.
As soon as they come out of the fryer, sprinkle wontons generously with a mixture of cinnamon and sugar.
Lightly drizzle wontons with caramel sauce, and serve extra caramel on the side for dipping.
1 quart vegetable oil, for frying
16 round wonton wrappers
4 oz cream cheese, softened
1 large egg
1 tbsp water
1/4 cup sugar
1 tbsp cinnamon
Caramel sauce, for serving
Method:
Add frying oil to a large pot and heat to 350°F, using a deep fry thermometer to ensure proper temperature. In a small bowl, whisk together egg and 1 tablespoon water to form an egg wash. Set aside.
Working with one wonton wrapper at a time, add a small spoonful of cream cheese to the center.
Brush the wonton wrapper edges lightly with egg wash. Bring the edges of the wonton together at the top, and pinch to seal well.
When wontons are all shaped, fry in batches for about 2 minutes until they are golden brown. Remove wontons from fryer and let rest on a paper towel or wire rack to drain.
As soon as they come out of the fryer, sprinkle wontons generously with a mixture of cinnamon and sugar.
Lightly drizzle wontons with caramel sauce, and serve extra caramel on the side for dipping.
