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Print this Recipe    Jalapeno Rangoons

Jalapeno Rangoons

3 ounces chopped fresh jalapeno peppers
8 ounces cream cheese, at room temperature
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 Fahrenheit. Fry five
or six rangoons at a time, for about 3 minutes each batch, til
golden. Drain on paper towels, and serve while hot with sauce for
dipping.

Serves: 12

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