Crab Rangoons
2 (8 ounces each) blocks cream cheese, regular or light
1 pound imitation crabmeat, minced
2 teaspoons sugar
1 teaspoon garlic
1 package wonton wrappers
1 egg, beaten
Oil for frying
Set the cream cheese out at room temperature to soften up a little. Put in a mixing bowl and beat with an electric mixer on low speed until creamy and easy to stir. Add the minced crabmeat, sugar and garlic; stir until well blended.
Set out four or five wrappers at a time and place a dollop of cream cheese mixture in the middle. Wrap into an egg roll shape, as per package instructions. Brush beaten egg onto wrapper end before rolling up completely to ensure a good seal. Continue this process until the cream cheese mixture is all gone.
Deep fry until golden brown; this only takes a couple of minutes. Drain on paper towels and serve. Makes 40 to 50 wontons.