Preheat vegetable oil to medium, where it is just hot. Using a larger Dutch oven or saucepan means you will be able to fry more skins at once.
In a medium bowl, mash together cream cheese, bacon, green onions and parsley, until very smooth. Season to taste with salt, pepper, garlic, or chili.
Line up your ingredients: skins, egg white in a small bowl, beaten cream cheese mixture, and a spoon.
Take one skin, place 1 teaspoon cheese mixture on center of skin, use clean fingertip (or brush) to lightly coat all four sides of skin with egg white, and press together, forming a triangle. Make sure skin is completely sealed.
Deep fry for 1-2 minutes, until golden brown and puffy. Turn and fry an additional 1-2 minutes, until other side matches the first.
Serve with favorite salsa. I like a fruity variety, such as Pineapple, with a spicy little kick.
Makes 4-5 dozen, depending on number of skins in the package. Best served warm.
Not a NESTLÉ®-tested recipe.