No trick here! For a fun and easy appetizer, we filled egg-roll wrappers with herbed cream cheese, then fried them until crisp and golden. Perfect for a crowd, they can be easily assembled ahead of time, then cooked when needed.
1 pkg. (16 oz.) egg-roll wrappers, like Nasoya
1 pkg. (8 oz.) cream cheese with chives and onions
1 qt. corn oil
5 pitted olives, sliced
2 Tbs. pink peppercorns
Step 1: Add filling
Place 6 wrappers on clean work surface. Place 1 Tbs. cream cheese in center of each wrapper. Fill small bowl with water. Using pastry brush, lightly moisten edges of each wrapper with water.
Step 2: Fold wrappers
Bring 1 corner of wrapper up over cream cheese filling to meet opposite corner. Fold point back over filling to form triangle, dampening edges and pressing together to seal. Gently pull ends up on both sides of wrapper to create wings. Repeat shaping with remaining wontons. Fill large pot with corn oil. Heat oil to 350°F. Fry bats in batches 2 min., or until crisp and golden, turning once. Let cool.
Step 3: Decorate
Place remaining cream cheese in piping bag fitted with small round tip; pipe dots on bats for adhering eyes and mouth. Place sliced olives on bats for eyes. Pipe cream cheese dot on each olive. Using tweezers, add pink peppercorns for pupils and mouth. Arrange bats on serving platter and serve with duck sauce, like Saucy Susan, if desired.
Active time: 10 min. Total time: 30 min.
Makes: 6 servings
Per serving: Calories 347; Protein 7g; Carbohydrates 36g; Fiber 1g; Sodium 547mg; Total fat 17g