Package Wonton wrappers (thawed)
8 oz. package cream cheese
2-4 oz. imitation crab
1/4 c. chives
1/4 t. salt
bowl of water
In a mixing bowl, allow cream cheese to soften at room temperature.
Finely chop chives, and then imitation crab until they look like small pieces of confetti. Add chopped ingredients and salt to softened cream cheese. Mix ingredients with a spoon, thoroughly blending all ingredients, and making sure cream cheese has a smooth consistency.
Take one wonton wrapper and lie flat. Put a dollop (roughly a 1/2 t. of cream cheese mixture) in center of wrapper. Dip a finger into the bowl of water, and lightly rub moistened finger along the edges of the wonton wrapper. Bring the damp edges of the wrapper together to form a “V” shape, and pinch the outer edges to seal the cream cheese inside the wrapper (make sure the outer edges are thoroughly sealed to prevent cream cheese from oozing out during cooking). Set folded wonton aside on plate or cookie sheet. Continue until all the mixture is gone. Place platter of finished wontons in freezer for 30 minutes.
On medium-high heat, heat enough vegetable oil to fill large frying pan (or deep fryer) half way. Gently drop one wonton into oil. Oil should sizzle when wonton goes in. If the oil does not sizzle, it is not hot enough. If it sizzles, continue laying wontons in pan in a single layer. Cook for about 1 1/2 minutes on each side, just until wontons are golden brown.
Remove wontons from oil, and place in a single layer on a plate or cookie sheet lined with paper towels to drain the oil. Serve while warm. You can use store bought Duck Sauce or Chutney as a nice dipping sauce.