The amount made varies every time I cook these, as my husband usually comes into the kitchen and distracts me while he dips tortilla chips into the rangoon filling. He usually convinces me to do the same, and before we know it there's only enough filling to make 8! Thankfully, this recipe is very easy to double and share with friends :)
- 1 pkg
- wonton wrappers
- 10-12 oz
- cream cheese, softened
- 6-8 oz
- crab meat or surimi (fake crab)
- 2 small
- green onions
- 2 tsp
- garlic powder
- 1/2 Tbsp
- soy sauce
- egg yolk
- ginger powder
- salt, pepper to taste
- vegetable or peanut oil for frying
Put the softened cream cheese in a bowl and beat it a little first, to make it more workable. I sometimes add about 1/2 a tablespoon of milk to speed this up. Then add all the spices and mix well.
Finely chop the surimi and the green onion. Mix those into the cream cheese also.
**If you have extra filling left at the end, serve it hot or chilled as chip dip. Yum!**
Beat the egg yolk in a little bowl or cup, you'll use this as a "glue" to hold the wraps together.
With one of the corners pointing up, scoop about a tablespoon of filling into the center. Any more filling makes it harder to seal and fry.
Using a pastry brush or clean paintbrush, spread a small amount of the egg yolk along each edge of the wrap.
**There are many variations on folding, I use this one as it's the easiest for me to do and it stands up well to frying.**
Doing them in small batches works well (filling 5 at a time and then frying those), as the filling can make the wrap a little soppy if it sits too long.
Scoop them out with tongs or a high-temp-safe slotted spoon. Set them on a cooling rack over a cookie sheet lined with newspaper to catch the extra oil that drips off. This helps keep them crispy because they're not sitting in grease.
Let cool a bit, then enjoy the tasty goodness!