Cinnamon sugar blend (optional) and Strawberry Ice Cream topping
Cut strawberries into small 1/4-inch-pieces (about 1/4 cup); place in small bowl.
Stir cream cheese in gently until blended add a 1/4 cup chocolate white chips if using.
Lay won ton skins flat. Place about 1 teaspoon of the strawberry mixture in center; do not over fill. Moisten a 1/4-inch-strip along outside edge; fold one corner over filling to opposite corner to form a triangle. Press edges together tightly to seal; repeat with remaining skins. Cover with plastic wrap; set aside until ready to cook.
Preheat oil in large sauté pan on medium-high 2–3 minutes. Place seam side down to cook.
I cook 1–2 minutes on each side or until crisp and golden. Drain on absorbent paper; cook remaining rangoons. Put a little of the strawberry ice cream topping on the plate, top with rangoon. Sprinkle with cinnamon sugar, mint sprigs, and serve warm.
Still not a pro at making video's but still the same you will get the idea on how simple these are to make!
Not one of my better Video's but you will get the idea!
+claudia lamascolo Author