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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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A more simple version of an already wonderful recipe. Sweet and spicy blended together for a fast and tasty snack! I recommend serving this with a red chili Asian dipping sauce. Yum! Also note that if you want a less spicy version, feel free to seed your jalapeno, choose to omit the jalapeno or curry powder, or both. Ingredients:
1 (4 ounce) package cream cheese, softened |
1/4 (16 ounce) can jellied cranberry sauce |
2 teaspoons red curry powder |
1 jalapeno pepper, minced |
1 (14 ounce) package wonton wrappers |
3 cups canola oil for frying |
1/4 cup green onions, thinly sliced |
Directions:
1. Mix the cream cheese, cranberry sauce, curry powder, and jalapeno peppers in a bowl until slightly lumpy. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
2. Heat oil in a large skillet to 375 degrees F (190 degrees C).
3. Cook the wontons a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate. Sprinkle with green onions to serve.
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