Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 2 tablespoons (30ml) granulated sugar
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • 1/4 teaspoon (1.25ml) Worcestershire sauce (optional)
  • Pinch of salt
  • 48 wonton wrappers
  • 1 large egg, beaten
  • Vegetable oil or peanut oil, for frying

Instructions:

  1. In a medium bowl, combine the softened cream cheese, sugar, garlic powder, onion powder, Worcestershire sauce (if using), and salt. Whisk until smooth and creamy.
  2. Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center of the wrapper.
  3. Brush the edges of the wonton wrapper with the beaten egg. Fold the wrapper in half diagonally to form a triangle (or your chosen shape). Press the edges firmly to seal, ensuring no air bubbles are trapped. Repeat.
  4. Heat the oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
  5. Carefully drop a few rangoons at a time into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fried rangoons with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil.
  7. Let the rangoons cool slightly before serving. Enjoy!