Create an “assembly line” by laying out the wonton wrappers and spooning about 1 Tablespoon (or whatever fits best) of the cream cheese filling into the middle of each wrapper.
Dip a finger into a dish of water and lightly dampen the edges (less water is better here) of the wonton wrapper and then carefully fold the wrapper using the style that you prefer.
In a fryer or small pot of hot oil*, carefully place your wontons or one wonton at a time into the hot oil until golden brown or for about 5-10 seconds depending on your oil temperature. Place your wontons on a paper towel-lined plate to soak up excess oil (see notes)
Serve with warm sweet and sour sauce and Enjoy!
Using too much water will make them not stick well. One trick that I use is to wet only one side of the wonton so that it This usually ensures that the two sides will stick together.
There are multiple ways to wrap wonton wrappers and several helpful videos out there to help demonstrate.
You can use a fryer but I use a small 1 Qt. pot filled with enough oil (about 1 1/2 C.) to just cover the wonton and cook one wonton at a time. They cook fast enough that I have found that this is the way to go to avoid burning them. If using the pot method, I use a long metal slotted spoon or tongs to remove them.
Be incredibly careful when working with hot oil and please don't leave it unattended.