Line the wonton wrappers on the counter. Add a dollop of cream cheese to the center.
Add water to a small bowl and use fingers to get the outside edge of the wonton wrapper wet. ***only do one at a time or they will stick to the counter***
Bring one corner over the cream cheese to cover it. Then bring the opposite corner over the top of the cream cheese. Press down both sides and fold up to resemble bat wings. Make sure to seal all openings so the cream cheese can’t seep out during frying.
Heat oil in a wok or fry pan - add enough oil to the pan to allow the wontons to float. Add the wontons, 2-4 at a time, and fry for about 2 minutes or until golden brown.
Use any leftover cream cheese as to hold the candy eyes in place. Put a small amount on the back of the candy eyes and place 2 eyes on each wonton.
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Line the wonton wrappers on the counter. Add a dollop of cream cheese to the center.
Add water to a small bowl and use fingers to get the outside edge of the wonton wrapper wet. ***only do one at a time or they will stick to the counter***
Bring one corner over the cream cheese to cover it. Then bring the opposite corner over the top of the cream cheese. Press down both sides and fold up to resemble bat wings. Make sure to seal all openings so the cream cheese can’t seep out during frying.
Heat oil in a wok or fry pan - add enough oil to the pan to allow the wontons to float. Add the wontons, 2-4 at a time, and fry for about 2 minutes or until golden brown.
Use any leftover cream cheese as to hold the candy eyes in place. Put a small amount on the back of the candy eyes and place 2 eyes on each wonton.
Serve warm with dipping sauce.
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