Sweet appetizer perfection Batman. These spicy, creamy, crisp and soft wonton bombs are going to completely blow your mind. Ka-pow.
You won’t believe how easy these are. Cream cheese has never been more deliciously spiced, perfectly creamy and just flat-out incredible. You’ll wonder what magic sriracha holds that can amp up such a simple snack. Or maybe it’s the chives. Nah. Gotta be the spices. Blend these together.
Fold the luxurious filling up into little wonton wrappers. Like so.
Make sure you wet down around the edges with a little water before folding them up. Don’t worry if it takes you a couple to figure out the twisting part. They won’t all look the same. The point is to get the edges all smooshed together so none of the glorious filling seeps out when you fry them.
Fry. Until golden. I always feel like a wizard when making fried foods. Poof. They’re transformed. McGonagall would be proud. I always find it fascinating how differently foods respond to hot oil. The wrappers harden to a golden crisp, while the filling softens to a warm hug. All in the same oil. Like how some people respond to pressure with strength they didn’t know existed, while others melt into a puddle. Yes. These are the deep thoughts I have while cooking.
You will not be able to keep up with the demand for these. I lost track of how many batches I made. I had to make them again just to get pictures — nobody was going to stop inhaling to let me snap the finished product. They’d be perfect for a party, game day (football is here!), girls night, game night…whatever. Just make them.
Light and crisp exterior with a melt in your mouth and smack you in the face filling inside. Yum. Seriously.
Sriracha and Cream Cheese Wonton Bombs
1/2 block (4 ounces) cream cheese, softened
1 tablespoon chives, finely sliced
1 tablespoon sriracha sauce
16 wonton wrappers
Sweet and sour or sriracha sauce, for dipping
Hot oil, for frying
In a large bowl, mix the cream cheese, chives and sriracha sauce.
Arrange the wonton wrappers on a flat surface. Dollop about a teaspoon of the cream cheese mixture in the center of each wrapper. Dip your finger in a little water and run along the edges of the wrappers. Pull the edges together and twist to seal. Continue until all the wontons are filled and sealed.
Bring the oil to high heat. In batches, fry the wonton bombs until golden brown and crispy, about two minutes per batch (or less). Continue until all the wonton bombs are fried. Place them on paper towels to drain.
Serve immediately with dipping sauce.