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In a small bowl, combine the cream cheese, seafood, green onions, flour, and soy sauce. Chill for 30 minutes. Put 1 teaspoon of the seafood filling in the center of each wonton wrapper. Use a pastry brush or your finger to paint a line of egg wash around the edge of each wrapper. Gently fold the wrapper over the filling to form a triangle, lightly press out any air, and press the edges to seal them. In a large pot or deep-fryer, heat at least 2 inches of oil to 325F. Fry the wontons in small batches, turning as needed to brown evenly, for 2 minutes or until crisp. Transfer them to a rack set over a paper-towel-lined baking sheet to drain. (If desired, keep warm on the cooling rack in a 200F. oven.) Serve with sweet and sour sauce for dipping. Combine the preserves, vinegar, soy sauce, and hot chili sauce (if desired) in a bowl.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Large air fryer — crispy results with minimal oil, rapid cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wonton noodle soup powder — instant base for Cantonese wonton mein
Fresh wonton skins — wontons, dumplings, ravioli shortcut
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot