1 cup finely chopped cooked fish fillet (I nuke the fish, easy-peasy)

4 individual 8-ounce packages softened cream cheese

3 chopped green onions

1 teaspoon sugar

3 cloves crushed garlic

2 (12-ounce) packages wonton wrappers

Canola oil, enough to deep-fry several wontons

Mix cream cheese, chopped fish, green onions, sugar and garlic thoroughly. Spoon 1 tablespoon of mixture onto a wonton wrapper. Bring all corners up at top of mixture to form a square packet and pinch to secure. Deep-fry wontons in hot oil 1 minute or until golden brown. Drain on paper towels. Makes 50-60, but recipe can be halved.

Note: These could also be made using chopped venison, rather than fish.