Chicken Rangoons

Chicken Rangoons

2 packages of 8 ounce Philly Cream Cheese, softened
1 large can of chicken breast meat, drained
1/4 cups of plain bread crumbs
1 tsp onion powder
1/4 cup of Ortega Green Taco Sauce, Mild
60 to 80 Won Ton wrappers
1 bottle of La Choy Sweet and Sour Sauce

Mix all but the won ton wrappers in a large bowl.  Refrigerate for 1 hour or overnight.  Heat 2 cups of vegetable oil in a large wok or deep frying pan to medium high heat.  Place a one teaspoon amount of the filling onto the middle of one won ton wrapper.  Fold in half lengthwise.  Fold again lengthwise.  Have a small bowl of water nearby.  Bring the two bottom corners of the filled won ton wrapper together and moisten with a dab of water.  Press together hard.  Gently drop into the hot oil and fry until they are just brown, turning over once.  About 30 seconds. If you have left over filling, you can freeze it for up to one month. 

Drain on a paper towel and then place onto a cookie sheet and put in a warm oven while other won tons are cooking.  Serve with La Choy Sweet and Sour Sauce.  Enjoy!