No-Crab Rangoon

I love cream cheese in most forms.

I AM a vegetarian, but I've been known to eat imitation crab in a Crab Puff aka Crab Rangoon.

Tonight I made up a batch since we have a house-guest and were eating dinner somewhat tapas style.

These were super easy and SO tasty.

No-Crab Rangoon
Oil for frying (I used vegetable oil, you have to adjust the temperature pretty much the whole time to keep it from overheating, but it's a good flavor)
Won ton wrappers
1 pkg Cream cheese (I use neufchatel cheese)
1 tbs Homeward Bound SnapDragon hot sauce
1 tsp garlic salt
1 tbs chopped fresh chives
warm water in a small bowl or dish

Place a small to medium sized pot on medium heat and add oil. Cover, but check the temperature every few minutes by dropping a small piece of wonton into the pot. If it just sinks to the bottom, the oil is not hot enough yet. The oil is the right temperature when the piece of wonton bubbles and starts to float.

While the oil is heating, place cream cheese or neufchatel cheese into a microwave-safe bowl, microwave just until soft (35 to 45 seconds should do it).  Stir in hot sauce, garlic salt, and chives.

Lay individual won ton wrappers out on a clean, flat surface and place about a tablespoon of cream cheese mixture in the center.  Wet your finger with the warm water and wet two edges of the wrapper, folding it into a triangle and press sides together to seal.

Once oil is hot, drop wontons in. The wontons will start to bubble and brown. After about a minute, use tongs to flip the wontons over so they brown evenly.

As they start to turn golden brown pull them out and place on paper towels to dry.