14 million spicy cream cheesy wonton bombs. Good heavens.
This is a freaking game changer. And I mean fa-reaking. You might not think a spoonful of chives and sriracha sauce would do much to some softened cream cheese. You would be wrong. It does a lot.
You might not think that stuffing some wonton wrappers with said spiked cream cheese would be a good idea.
Again, you would be mistaken.
You might think twice about dropping those wonton purses filled with the blissy cream cheese into some hot oil and gettin' them good and golden brown. And crispy.
But don't think twice. Please do not.
Let's do this before I lose my mind.
Alright! Get all yer goods. Wonton wrappers, cream cheese, sriracha sauce and sliced chives.
Mix the cheese with the sriracha and the chives. Taste it. You may need to taste it again. Again?
Now arrange the wontons on a flat surface and dollop about a teaspoon of the mix in the center of each wrapper. Dip your finger in a little bowl of water and run it along the edges of the wrappers. Then pull the edges together and twist to seal.
You'll find your groove. They may look a little different from each other but that's okay.
Then fry them up! I didn't photograph the frying because I'm skeered. But pour about four cups of oil in a straight-sided pan and drop those babies in. Do it in batches. They'll fry up in a couple of minutes, then transfer them to some paper towels to drain.
Serve it with purchased sweet and sour sauce. YOUGUYS. You won't believe it.
It all tastes so terrific together. You just wanna punch yourself. But don't.
And eating. For more musings, visit her blog Bev Cooks and her Tablespoon profile.