Baked Simply Surimi Rangoons
1 pkg (12 oz) Simply Surimi, Flake Style
1 pkg (8 oz) plain brick-style cream cheese, softened
1/4 cup mayonnaise
2 tbsp light soy sauce
2 tsp Worcestershire sauce
3 cloves garlic, minced
1/3 cup finely chopped green onions
1 pkg (12 oz) square wonton wrappers
1 egg, beaten
Plum sauce or sweet Thai chili sauce
Beat together cream cheese, mayonnaise, soy sauce, Worcestershire sauce and garlic until smooth. Stir in surimi and green onions. Preheat oven to 400°F. Grease large baking sheet; set aside. Arrange 4 wonton wrappers on work surface; spoon about 1 tbsp cream cheese mixture into center of each wonton wrapper. Brush edges with beaten egg. Fold two opposite corners together to create triangle; pinch seams together to enclose filling. Fold ends along long side of the triangle into center to create bundle. Arrange on prepared baking sheet; cover loosely with plastic wrap. Repeat with remaining cream cheese mixture and wonton wrappers. Spray wontons lightly with cooking spray. Bake for 10 to 12 minutes or until golden brown; let stand for 10 minutes. Serve with plum sauce for dipping.
Tip: Raw wontons can be frozen on a baking sheet, then transferred to a freezer bag and stored in the freezer for up to 3 months. Wontons can be baked, from frozen, for 18 to 20 minutes.