Serves: 8
1. In a deep fryer, heavy saucepan or wok, heat 2 to 3-inches of oil to 375° F.
2. Meanwhile, place 1 wonton skin on work surface. Cover remaining skins with a damp cloth or paper towel to keep them moist. Lightly brush edges of wonton skin with water. Place a 1 - 1 1/2 teaspoons of cream cheese in the center. Fold together and press edges together to seal the wonton. Set aside.
3. Fry cream cheese puffs, a few at a time, in hot oil (375° F) for 45 to 60 seconds or until golden brown, turning once. Drain on paper towels.
This Cream Cheese Puffs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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