3 ounces chopped
fresh jalapeno peppers
8 ounces cream cheese, at room temperature
1 small onion, chopped
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce
3 dozen wonton wrappers
1 egg yolk
Oil for deep frying
Chinese mustard, sweet and sour, or plum sauce
Combine jalapenos, cream cheese, onion, garlic powder and soy sauce. Place one
heaping teaspoon of mixture in the center of each wonton. Use egg yolk to
moisten the edges of the wonton wrappers, fold together, and pinch to seal.
Heat the oil in a frying pan to 375 degrees F.
Fry five or six rangoons at a time, for about 3 minutes each batch, until
golden. Drain on paper towels, and serve while hot with sauce for dipping.