Crispy Cheesy Asian Rangoon's
8 ozpack of cream cheese, room temperature
1 Tbspchili sauce
1/2 tspblack pepper
1 stickgreen onion. sliced thinly
1 pkgspring roll wrappers
1 Tbspcorn starch
How to Make Crispy Cheesy Asian Rangoon's
- In a medium bowl mix room temperature cream cheese, chili sauce, black pepper and green onions and set aside.
- Lay out wrappers one at a time covering the other wrappers with a dampened napkin to prevent from drying out.
- Mix cornstarch and water together and use on the end of wrappers to seal shut.
- Heat canola oil in medium pan to 350 degrees and fry for about 3-4 minutes turning half way through to make sure both sides are browned.