Chinese Crab Rangoon’s
Better than Chinese restaurant Crab Rangoon's. Easy and simple recipe. The ultimate party appetizer! Great side for homemade Chinese night.
Ingredients
- 1 12 oz. Pack Nasoya Brand Won Ton Wraps found in refrigerator section in most grocery stores, near vegetables
- Oil for frying Rangoon's
- 3 TBS Water
For the Filling:
- 1 8 oz. Cream Cheese softened
- 1 8 oz. Pack Imitation Crab Meat Sticks finely chopped
- 3-4 Scallions green part only, finely chopped
- 1 tsp Worcestershire Sauce
- 1 tsp Soy Sauce
- 2 tsp Sugar
Optional for dipping Rangoon's:
- Chili Sauce optional, to serve as a dipping sauce
Instructions
- Mix together 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 all around with water, using a cooking brush.
- Fold the won ton wrapper over diagonally to form a triangle shape and press to seal tightly so the filling doesn’t come out during the frying process.
- Once all Crab Rangoon's are filled and sealed, fill a pot with 1-2 inches of cooking oil and heat on low-medium heat.
- Throw in a few Rangoon's 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 Rangoon's to a plate lined with paper towels to drain excess oil.
- Serve hot, optionally with a side of Chili sauce for dipping.
Notes
These reheat easily! Just stick them in the oven on 350 degrees for 5-10 minutes, flipping from one side to the other. These can definitely be made ahead of time and heated up in the oven right before serving!