Instructions

1. 1
   Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature.
2. 2
   While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers.
3. 3
   Put a small dab of cream cheese in one corner of each wrapper, about ½ inch from the edges. Use about 2 tsp for larger egg roll wrappers or 1 tsp for smaller wonton wrappers.
4. 4
   Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
5. 5
   Drop several wontons into hot oil at a time. Turn over when the edges start to brown and cook for another minute or two.
6. 6
   Set on paper towels to drain, then serve hot with sweet-and-sour sauce.