Peaches and Cream Wontons

Take one package of cream cheese and set it aside so that it softens.

Remove the skin from the peach, pit it, then cut it up into very small pieces.

Place the cream cheese in a large mixing bowl and beat with electric mixer on low. Once the cream cheese becomes slightly fluffy add in the diced peach, vanilla and confectioner’s sugar and beat till mixed. Cover with plastic wrap and place in the fridge.

Take a few sheets of egg roll wrappers (wonton wrappers also work) and cut them each into 4 smaller squares. Have your water nearby as you will need it to seal the edges of the wontons.

Pour enough oil into a large pot – deep enough to cover the wontons, and heat oil on medium low. You will need the oil to be around 350 degrees F.

While the oil heats, take the cream cheese mixture out of the fridge and begin filling the wontons. Fill each with about 2-3 teaspoons of filling per sqaure.

Once they are all filled, dip you finger into the water and swipe all four sides of each wonton, this will make a seal. Now here is the slightly hard part, if you don’t know how to fold them I suggest doing a quick search, as there are many videos on how to do it. Bring the two opposite corners together, then tuck in each side. Use extra water as you need in order to seal them.

Once they are all nicely folded it’s frying time! Drop about 4 or 5 wontons in the pot and fry for about 3 minutes on each side, just until slightly brown. Just a warning, if one gets a hole in it all the cream cheese will fall out and fry up and the oil will pop so stand back and keep your lid nearby!

Use a slotted metal spoon to lift the fried wontons out and lay on a paper towel to drain. Repeat with the remaining wontons. Once they have cooled off a bit, dig in!!