These are better then they sound! Fast, easy appetizer or meal!

Ingredients

4 ounces cream cheese
5 medium mushrooms
1 leek
3 cloves garlic
1/4 teaspoon sea salt
1 package wonton wraps
16 ounces cooking oil (I use avocado oil)

     Directions Below

 

 

 

 

 

 

Step ONE:

4 ounces cream cheese, softened

5 medium mushrooms, finely chopped

1 leek, finely chopped (whites only)

3 cloves garlic, crushed

1/4 teaspoon sea salt

black pepper, couple dashes

Mix above ingredients together in small bowl.

Step TWO:

16 ounces avocado oil

1 package wonton wraps

1 small bowl of water

Fill tall sauce pan halfway full with avocado oil. Preheat on medium.

Place a small spoonful of cream cheese mixture in center of wonton wrap (about 2 teaspoons rounded). Carefully dip finger in water and moisten outer edges of wonton wrap. Fold corner to corner to make triangle. Apply small amount of pressure to outer edges of wonton wrap to create a seal. If it doesn't seem closed, apply a little bit more water. Be careful not to get water on any other part of the wonton. It'll become thin and might break open during frying. Continue this process until all cream cheese is gone. When oil heated (you should see small bubbles rising from the bottom of pan), put 3 wontons in oil. Cook until edges start to go light brown, about 60-90 seconds. Turn over for about 30- 60 seconds. Remove from pan and place on plate with paper towels to help absorb the oil. These should take about 2-3 minutes to cook. If they are browning slower or faster, adjust temperature accordingly. Put on serving plate and serve with sweet chili sauce (I like Mae Ploy found at your local supermarket).

Makes about 20 wontons.