Linda's Lobster Rangoon

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 (8 ounce) packages cream cheese
• 1 bunch green onion, use all but the part, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons garlic juice, i used some from a jar of chopped garlic in juice
• 8 ounces lobsters or 8 ounces imitation lobster meat, finely chopped
• 30 wonton wrappers
• 1 egg, mixed with
• 2 tablespoons water
• canola oil, to deep fry won tons
• chinese duck sauce or plum sauce, for dipping

Recipe

• 1 put your cream cheese in a glass dish and microwave for 45 secs.
• 2 chop your green onions finely, and add to cream cheese.
• 3 add your lemon and garlic juice, and mix well.
• 4 chop your lobster finely, or use the blender. add to cream cheese mixture, and mix in well.
• 5 put 30 won ton wrappers onto a lg. flat baking pan, i used a cookie sheet.
• 6 place a teaspoonful of mixture into the center of each won ton wrapper.
• 7 mix the egg and 2 t. of water together well. with 2 fingers, dip into the egg wash then rub around the edge of each won ton.
• 8 taking the bottom right tip of the won ton, bring it up to meet the top left tip, and press around the edges to make a seal, so the cream cheese mixture doesn't come out when deep frying.
• 9 when all 30 won tons are done, put in the refrigerator for at least 2 hours.
• 10 when ready to deep fry, heat your oil to 350 degrees f.
• 11 turn on your oven to 200.
• 12 drop 6 won tons in at a time and fry on one side, then flip and fry on the other. place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.
• 13 serve with duck or plum sauce for dipping.