Cream Cheese Wontons

• In a medium bowl, combine cream cheese, mayonnaise, and green onions. To make egg wash, in a small bowl whisk together egg and water.
• Working in batches, arrange 5 – 10 wonton wrappers on a clean, dry surface. Brush all 4 edges of each wrapper with the egg wash using a pastry brush or your finger.
• Place 1 rounded teaspoon of cream cheese filling in the center of each wonton wrapper. To wrap, first lift and press the seams of 2 opposing corners together over the filling. Then, lift the remaining 2 opposing corners and bring them also to the middle to form a small parcel. Press all seams together and fold over the top where all 4 corners meet. If the wrapper does not seem to stick, apply additional egg wash. Repeat with all remaining wonton wrappers and filling.

To fry cream cheese wontons:

• In a deep fryer or deep pot, heat oil to 375 degrees (do not let the temperature greatly exceed 375 degrees or the oil may smoke and burst into flame). Fry wontons in small batches until golden brown, about 15 to 20 seconds. Drain on paper towels. Serve with pepper jelly if desired.

To bake cream cheese wontons:

• Preheat oven to 350 degrees. Spray 24 regular-sized muffin cups with nonstick cooking spray. Arrange 1 filled wonton in each cup. Bake until edges are golden brown and filling is heated through, about 18 to 20 minutes. Cool 5 minutes before serving and serve with pepper jelly if desired.