Lobster & Cream Cheese Wontons

Ingredients

• 8 oz cream cheese or Neufchatel
• 8 oz imitation lobster or crab
• 1 large egg
• 1/2 bunch green onions
• 1 pkg 42 wonton wrappers
• 1/2 tsp sriracha hot sauce
• Non-stick spray as needed

Directions

1. Stir the cream cheese, green onion, egg, and Sriracha together in a bowl until the mixture is smooth and evenly mixed. Fold in the lobster, breaking up the larger pieces a bit as you go. Set out a small dish of water for sealing the wrappers. Work with about 6 wontons at a time, adding about 1 teaspoon of filling to the middle of each square. Dip your fingers in the water and dampen the wrapper around all 4 sides, then fold it on the diagonal so the corners meet. Pinch the edges closed, nudging out the air as you make the 1st fold. Pull the 2 far points of the triangle forward toward each other and press them together to seal.
2. Bring a large pot of water to a full boil. Cook the wontons in batches of about 8-10, lowering them into the boiling water and lifting them out when they float, about 3 minutes. Move the cooked wontons to a cooling rack set over a baking sheet so extra water can drip away. At this point, the wrappers should look pleasantly translucent.
3. After every wonton has been boiled, coat a large non-stick skillet with non-stick spray and set it over medium-high heat. Once the pan is good and hot, add about 8 wontons at a time. Pan-fry them on each side until they turn golden brown, blister in spots, and get crisp here and there. Add more non-stick spray as needed while you cook; it helps the wrappers crisp up.