Pimento Cream Cheese Wontons
Fried cheese in a whole new way! Homemade pimento cheese mixed with cream cheese, wrapped in wonton wrappers, and fried until golden brown and perfectly crisp.
Servings 48 wontons
Ingredients
- 48 wonton wrappers
- 1 C Best Ever Pimento Cheese*
- 8 oz cream cheese room temperature
- water
- kosher salt to taste
- vegetable oil for frying
- sweet Thai chili sauce for dipping
Instructions
- Using a hand or stand mixer, mix the pimento cheese and cream cheese until completely combined. Line two baking sheets with foil and top with wire racks.
- Lightly dampen a kitchen towel and remove wonton wrappers from the fridge. Open the package and immediately cover with the damp kitchen towel. Keep the wonton wrappers covered whenever you're not working with them or they will dry out and become brittle. Fill a small bowl with water.
- Take 4 wonton wrappers out of the package at a time. Fill each wonton wrapper with 1 heaping tablespoon of pimento cheese mixture. Using a piping bag or a plastic storage bag with the corner cut off to fill each wonton wrapper is helpful but not necessary.
- Using your finger or a small clean paintbrush, brush all four edges of the wrapper with water. Seal the edges by pinching the two sides together using whatever shape you desire. I like to keep it simple with rectangles, but if you've got skills, use them! The most important thing is that the edges are sealed so if you're a novice, use the shape I've shown here.
- Set the completed wontons aside at room temperature and continue until all of the pimento cheese mixture has been used up. Fill a large saute pan with about 1 inch of oil. Heat oil to 325 degrees over medium heat. If you don't have a thermometer, test the oil with a wonton wrapper. The wrapper should rise to the top and sizzle right away but not brown too quickly.
- Fry the wontons in bathes for roughly 2 minutes, moving often and watching closely. Don't overcrowd the pan or the wontons will steam and become soggy. Remove from fryer once golden brown, place on the prepared wire rack, and immediately season with a pinch of salt to taste.
- Serve immediately. Like any fried cheese, these taste best when they are hot and fresh.
Notes
* Best Ever Pimento Cheese recipe can be found here.