Crab And Cream Cheese Wontons - cooking recipe

Ingredients

4 4 ounces lump crabmeat or 4 ounces imitation crabmeat
2 -4 ounces cream cheese, room temperature
1/4 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt (to taste)
1/8 teaspoon ground black pepper
3 teaspoons chopped fresh chives
14 ounces wonton wrappers (square)
vegetable oil, for deep-frying
Egg Wash
1 large egg, whisked with 2 tablespoons water

Preparation

Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
Place a heaping half-tsp of filling on one corner of wrap.
Moisten the edges with egg wash.
Bring one set of opposite corners together and seal all the edges, making a triangle.
Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
Heat the oil to 350 degrees.
Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
Drain well on paper towel.