Cream Cheese Wontons

KELLIE BARLOW


WONTONS
1 quart oil for deep frying
2 (8-ounce) packages cream cheese, softened
1 (12-ounce) package imitation crabmeat (optional)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14-ounce) package wonton wrappers
2 egg whites

SWEET & SOUR SAUCE
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch


For wontons:
Heat oil in a large, heavy saucepan to 375°. In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep-fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

For sauce:
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.