Prepare the filling:
Take 1/2 cup of cream cheese and let it sit out in room temperature for around thirty minutes to soften a bit. Remove the end and top part of one green onion. If the green onion is a thick one, slice the thick stem in two. Now, finely mince the green onion and add 1/4 cup of the minced greenonino to the cream cheese. Add a few grinds of black pepper and salt and mix together thoroughly.
Fill and Fold the Wantons:
Take a waton wrapper and lay it in front of you and spread thinly about 1/2 to 1 teaspoon of the cream cheese mixture in the middle of the wonton sheet. Take a little water and coat the edges of the sheet with your finger. Fold over into a triange, sealing all the edges securely. Continue filling and folding until you finish your cream cheese mixture.
Fry the Watons:
Heat your frying oil in a wok or large skillet to 325-350 degrees. You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil. Drop your wontons slowly into the hot oil. Since you can eat the cream cheese filling uncooked, you only need to fry the wantons until they are golden brown. This should take about 50 seconds, depending on the oil temperature.
Drain and serve:
Carefully remove the golden wantons and place on a paper towel to let them drain off. The wantons will still be cooking a few moments after removing them from the oil. Once they dry off a bit, they are ready to eat and enjoy.