Crab Rangoons

1 pkg. wonton skins
8 oz. cream cheese
1 small can water chestnuts, chopped
1 beaten egg
1/2 C. chopped onions
1 can crabmeat

Filling:
Mix cream cheese, crab, water chestnuts, and onions. Place 1 tsp. filling in the middle on wonton. Fold and seal with beaten egg.

Prepare pan with peanut oil on medium. Place rangoons into oil and turn browning lightly. Drain and serve with sweet and sour sauce.