6 oz. cream cheese, softened
1/2 tsp. salt
1/2 tsp. garlic powder 40 wonton skins
1 egg, slightly beaten

Mix cheese, salt and garlic together. Brush wonton skins with egg. Place heaping teaspoon of cheese mixture in center of wonton skin. Cover remaining skins with damp towel to prevent drying. Cover wonton skin and cheese with another wonton skin. Brush 3 corners and center of puff with egg. Fold all corners to center.

Deep fry in 350 degrees oil 4-5 puffs at a time until golden brown, turning 2-3 times about 2 minutes. Drain on paper towels. Serve with lemon sauce. These can be frozen but no longer than 6 weeks. Reheat in oven at 400 degrees for 10 minutes.