Ahi Poke Rangoon

Ingredients

• 1 pound garlic ahi crunch poke
• 1 8-ounce package Philadelphia Cream Cheese
• 1 package wonton pi
• 3 ounces sweet chili sauce
• 2 cups neutral oil for frying
• 1/2 orange (juice and zest)

Directions

1. In a medium pot, preheat 1 inch of oil to 325F over medium heat.
2. In a small bowl, gently combine the Garlic Ahi Crunch Poke and cream cheese until evenly mixed.
3. Lay out 3 wonton wrappers at a time and place 1 tablespoon of the filling in the center of each wrapper. Dab the edges with water, fold two opposite corners together to for a triangle, and press to seal. Wet the tips of the triangle and fold inward to complete the wonton shape. Repeat until all the filling is used.
4. Ensure the edges of each wonton are well-sealed and press out as much air as possible to prevent leaks while rying. Avoid overfilling the wrappers.
5. Drop the wontons into the hot oil and fry for 2-3 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels.
6. In a small bowl, zest half an orange and squeeze the juice from the same half. Mix the orange zest and juice with the sweet chili sauce until well-combined.
7. Serve the crispy wontons hot with the orange-sweet chili dipping sauce.