Shrimp Rangoon

Name: Shrimp Rangoon
Yield: 20 - 3 pieces each
Cuisine: Asian
Ingredients: 16 oz cream cheese, softened; 4 oz canned shrimp, drained and chopped; 3 whole green onions, chopped; 1/8 tsp granulated garlic; 1 tsp worcestershire sauce; 1 dash(es) tabasco sauce; 1/2 tsp soy sauce; 60 wonton wrappers (12-oz. pkg.)

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By Carol Michels
@Damselicious

Better than crab rangoon! The cheese is seasoned, and the use of shrimp instead of crab makes the appetizers even more flavorful. This is an original recipe, created by my boyfriend and me.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

20 - 3 pieces each

Method:

Deep Fry

Ingredients

Add to Grocery List

16 oz

cream cheese, softened
4 oz

canned shrimp, drained and chopped
3

whole green onions, chopped
1/8 tsp

granulated garlic
1 tsp

worcestershire sauce
1 dash(es)

tabasco sauce
1/2 tsp

soy sauce
60

wonton wrappers (12-oz. pkg.)

How to Make Shrimp Rangoon

Step-by-Step

In medium bowl, combine all ingredients except wonton wrappers, and mix until well blended.
Using a pastry brush, moisten edges of wonton wrapper with water. Place scant teaspoon of filling in center of wonton wrapper. Fold in half to form triangle, pressing edges to seal. Pull bottom corners across and overlap slightly; moisten one corner and press to seal tips together.
Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes).
Serve plain, or with seafood cocktail sauce.
May be prepared ahead and frozen until ready to cook.