Linda's Lobster Rangoon

Ingredients

• 2 (8 ounce) packages cream cheese

• 1 bunch green onion, use all but the white part, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons garlic juice, I used some from a jar of chopped garlic in juice
• 8 ounces lobsters or imitation lobster meat, finely chopped
• 30 wonton wrappers
• 1 egg, mixed with
• 2 tablespoons water
• canola oil, to deep fry won tons
• Chinese duck sauce or plum sauce, for dipping

Directions

1. 1

   Put your cream cheese in a glass dish and microwave for 45 secs.

2. 2

   Chop your green onions finely, and add to cream cheese.

3. 3

   Add your lemon and garlic juice, and mix well.

4. 4

   Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.

5. 5

   Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.

6. 6

   Place a teaspoonful of mixture into the center of each won ton wrapper.

7. 7

   Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.

8. 8

   Taking the bottom right tip of the won ton, bring it up to meet the top left tip, and press around the edges to make a seal, so the cream cheese mixture doesn't come out when deep frying.

9. 9

   When all 30 won tons are done, put in the refrigerator for at least 2 hours.

10. 10

    When ready to deep fry, heat your oil to 350 degrees F.

11. 11

    Turn on your oven to 200.

12. 12

    Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.

13. 13

    Serve with Duck or Plum Sauce for dipping.