Crispy wontons filled with a creamy spicy filling with a sweet and spicy raspberry chutney!
1 8oz packet room temperature cream cheese
35 to 40 wonton wrappers (medium thickness)
2 to 3 tbsp jalapeños from a jar (depending on how spicy you want it)
2 to 3 cups of oil
1 egg white (to seal the wontons)
For the chutney
2 to 3 tbsp of red raspberry jam
1 tbsp chili and garlic sauce (anything hot)
2 tbsp jalapeño juice
1 tbsp soy sauce
For the wontons mix the jalapeños with the cream cheese and mix it well making sure it has incorporated completely well. Next separate the wonton sheets and put about 1/2 tbsp of mixture on the wonton sheet and brush the egg whites on the side making sure you seal it in a triangle shape than put egg wash on the two corners and bring them together, you can even leave it in a triangle shape if you like! Fry on med heat till golden brown and crispy
For the sauce
Mix all the ingredients together, and do a taste test to make sure the taste is perfect for your pallet.