2 oz dried figs
1/3 cup port wine
1/2 tsp honey
60 wonton skins
2 oz soft mild goat cheese, softened
1 egg, lightly beaten
4 cups vegetable oil
In a medium saucepan over medium-low heat, bring figs, port, and honey to a simmer and cook until most of wine is reduced, about 15 minutes.
Pour mixture into a food processor and pulse until smooth. Transfer to a bowl.
Place 8 wonton skins on a work surface. Fill center of each with 1/2 teaspoon fig mixture and 1/2 teaspoon goat cheese. Brush edges with egg, place another wonton skin on top, and press edges together lightly. With a cookie cutter, cut out a 2-inch round. Press down around filled area of wonton.
Repeat with remaining wonton skins and fillings.
In a medium saucepan, heat oil to 375°.
Add wontons, 3 or 4 at a time, and fry until golden brown on each side.
Remove from oil and drain on paper towels.