In a small bow, mix the cream cheese, lox, sugar, green onions and salt well.

Place about 1 heaping teaspoon of the cream cheese filling in the middle of a wonton wrapper.

Fold two pointy ends of the wonton wrapper together to make a triangle.

Fold the other two ends to make a tiny parcel. Using a little water, pinch to seal tight and make

sure there is no leakage.

Heat up a heavy bottomed pot of 2-3 inches of oil to 350 degrees F and fry the rangoon in

batches until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper

towels. Serve immediately.

Adapted from Rasa Malaysia.