For this recipe, my husband and I played with a bunch of shapes to find the best one. In our excitement, we didn’t take the best pictures or take pictures of the best shape alone. We tried shapes based on goodies we’ve eaten elsewhere, such as crab rangoons and the like. But the egg roll shape won the day. I hope you enjoy!
Ingredients
- 1 container Pimento Cheese
- 1 package Egg Roll Wontons
- Oil for frying
Directions
- Heat a pot half full of oil to 350 degrees. I recommend a candy thermometer off the side of the pot to measure the heat.
- Take 1 wonton and put 2 heaping tbsp of pimento cheese in the middle.
- With a finger, wet the edges of the wonton.
- Fold one corner over and tuck under filling. Tuck in 2 sides and then wrap with the remaining corner. Repeat until you have the desired amount of egg rolls.
- Place in hot oil with slotted spoon and watch (2 max). After 2 minutes, flip over. Let fry for 2 more minutes, until brown.
- Take out and place on paper towel for excess oil to drain.
- Serve with ranch dressing and enjoy!
The Munching Dead 