plum sauce or sweet and sour sauce,for dipping (optional)
MAKE THE FILLING:
In a medium bowl, use a sturdy spoon to mix cream cheese, crab, green onions, fresh ginger and salt.
ASSEMBLE THE WONTONS:
Place a wonton wrapper on a work surface. Dip your finger in a bowl of water and then rub edges of the wonton wrapper to dampen. Place a heaping teaspoonful of the crab mixture into the center of the wonton wrapper. Fold the bottom corner of the wonton wrapper over the filling to meet the opposite corner (you'll end up with a triangle). Press the edges lightly to seal. Bring the left and right corners up to the center and seal those together. Place on a greased or parchment-lined baking sheet. Continue with remaining wonton wrappers- an assembly line of doing 3 or 4 at a time works well.
FRY THE WONTONS:
Heat the oil in a medium to large saucepan over medium-high heat. The oil is hot enough when a drop of water flicked into the oil creates a crackling sound. Fry the wontons in hot oil until golden brown and crispy, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate. Serve immediately.
DISCLAIMER: Nutritional information is estimated on this recipe using a nutrition calculator and "guessing" how much oil the wontons absorb during the cooking process. It's not likely to be 100% accurate.
*I like to serve these with plum sauce (Asian aisle in the market) for dipping.
*These can also be heated up (re-heated) in the oven the same day that you make them.