Vegan Cream Cheese Wontons

I grew up in a house that had a bar which had, in turn, a view of the kitchen. As a kid, I used to watch my mom cook and talk about whatever monumental event that occurred in my 8 year old life. However, I also sat at that bar when we made wontons. Back then, the wontons were filled with ground turkey, spices, and water chestnuts and pan fried to perfection. But, what I loved about making wontons wasn't what they were filled with, it was getting to take part in the process. I couldn't be trusted with kitchen utensils for the most part (particularly knives and my parents were sure I would fail miserably on dates when I got older since I was utterly inept with a steak knife), but I could be trusted with wonton wrappers, plates, a spoon, and a bowl full of water. I happily sat through the tedium of filling and folding wontons.

I still think of making wontons as a bonding experience of sorts and I've passed on the tradition (at least that what it seems to be becoming) to my daughter. Truth be told, I've mostly passed on the work of making wontons but I don't tell her that. The first thing Aspen said when she got here was that she wanted to make wontons. In fact, when pressed about what she wanted to do for 3 weeks in Colorado, making wontons was usually her first--and sometimes only--response. So, that's what we did. And they were perfect.

I only wish we had a bar.
Vegan Cream Cheese Wontons

1 package of wonton wrappers (Twin Dragon brand is vegan)
2 containers of Tofutti cream cheese
6 green onion, white and green parts chopped
water chestnuts, chopped (about the same size pile as the green onions or about 1/3 can)
2 cloves garlic, chopped
oil for deep frying

Mix cream cheese, green onions, water chestnuts, and garlic in a bowl. Individually fill the wonton wrappers with a spoonful of filling by dipping your finger into a small bowl of water, tracing the edge of the wrapper, and folding it in half tightly pinching the edges. Be careful not to overfill. Once they are all filled, deep fry at 340 degrees, keeping them submerged until brown. Remove from fryer and let cool on a paper towel.

Makes a lot--and yet not nearly enough.