Add smoked salmon, green onions and pepper to a mixing bowl. Mix well. Add in cream cheese and mix well.

Take each wonton wrapper and put about a teaspoon or a little more than a teaspoon of the mixture in the middle of the wonton skin.

Fold in half (if using a square shape, after folding in half, shape should be a triangle, not a rectangle).

Put your fingers on the area of the wonton right above the mixture, and crimp together, should look like a pouch. (Does not need to be completely sealed but you don’t want too much oil to get into the cream cheese and you don’t want the cream cheese to come out of the wonton wrapper while frying. If you’re unsure, try doing a couple and frying them up before wrapping the rest of them to get a feel for it.) Also, I sometimes describe it as looking like a ghost when you flip upside down, the area with the filling is the ghost's head.

Repeat steps 2-4 until all mixture is gone or wontons are gone.

Heat oil (about a 1 1/2 inch layer) in pan on medium to medium high heat. Oil needs to be pretty hot.

In batches, fry rangoons in pan until lightly browned on each side about 2-4 minutes.

Cool on a plate lined with paper towels. Line up upside down so that any oil that has collected inside drains out. Allow to cool for 5-8 minutes. Serve immediately.

Notes: I prefer the wonton wrappers you buy at the Asian grocery store, particularly the Twin Marquis brand. When I'm in a pinch, I'll use the brands you can you buy at your local grocery store in the produce department. I had to this time and you'll notice in the pictures, that's what I used this time.