Another popular Chinese food item that I have been craving during Quarantine 2020 is Crab Rangoons. We decided to make them at home and I’m so glad we did! These are super easy to make and taste even better then any Chinese restaurant/take out places we’ve tried them at. I made these for dinner one night last week and my 8 year old made them again, the next day for lunch with just a little help from me. That should tell you how easy and delicious these are. These make a great appetizer for homemade Chinese night or any party.
Chinese Crab Rangoons {Yields about 40} :
Ingredients:
- Nasoya Brand Won Ton Wraps (Found in the refrigerator by veggies/tofu at most grocery stores)
- Oil (For frying)
- 3 TBS Water
- Chili Sauce (Optionally as a side dip)
For The Filling:
- 1 (8 oz) Package Cream Cheese (Softened)
- 1 (8 oz) Imitation Crab Meat Sticks (Chopped small)
- 3-4 Scallions (Green part only, Chopped small)
- 1 tsp Worcestershire Sauce
- 1 tsp Soy Sauce
- 2 tsp Sugar
Directions:
- Mix all the ingredients for the filling in a big bowl.
- Set up a Rangoon making station. I lay out a piece of foil, a small container with water and cooking brush, the won ton wraps, and the bowl with filling. Lay out the wonton wrap and put a teaspoon of filling in the middle.
- Wet the edges of the won ton wrapper with water using a cooking brush.
- Fold the wet edges across won ton wrapper to form a triangle shape and press to seal tightly so the filling doesn’t come out during the frying process.
- Once all Crab Rangoons are filled and sealed, fill a pot with 1-2 inches of cooking oil and heat on low-medium heat.
- Throw in a few Rangoons at a time and fry them until golden, about 2 minutes per side (flip them from one side to the other as you fry).
- Transfer fried Rangoons to a plate lined with paper towels to drain excess oil.
- Serve hot, Optionally with a side of Chili sauce. These reheat easily the next day for a few minutes in the oven on 350.
