When I go out to dinner, specifically to my local Thai restaurants I NEEEEEEEED crab rangoons. I get that seems obvious, because they are delicious but I really felt the need to hammer in the urgency of ordering these crispy, creamy creations. However, I recently switched up spots and their rangoons are not it. At first, I contemplated never going there again. But that was shot down because the Tom kha kai soup is mesmerizing. It’s silky, flavorful…. I digress, but now you can see how I couldn’t stop going.
I am not above at making multiple stops to pick up what I want for dinner. However, I am unwilling to do this every single time I want Thai food. So, what was my other option? OBVIOUSLY MAKE OUR OWN!
Initially, a little nervous I would mess up such an amazing treat. However, once I got the ball rolling, I knew I would never be without these glorious crunchy rangoons. I apologize in advance — they are actually quite simple to make and you WILL make these over and over again…
RECIPE
INGREDIENTS
- Circle Wonton wrappers, cool temperature — we don’t want them to be too cold and unwilling to stretch
- 8oz imitation crab, chopped
- 12 oz cream cheese (I used chive cream cheese. If you don’t have chive cream cheese, consider adding more green onion or adding chives)
- 1 TBS soy sauce
- 1 tsp Sriracha
- 1/2 TBS green onion (sliced)
- Bowl with water (to make the wonton wrappers stick together)
- 1 cup high heat oil (I used canola)
- Sweet Chili Sauce (for dipping)
DIRECTIONS
- In a medium mixing bowl, mix chopped crab, cream cheese, soy sauce, sriracha, and green onion until fully combined.
- With each wonton wrapper, I stretched them out slowly. Starting in the middle and slowly kneed to expand it’s size until it’s about 1/2 again it’s size. Once stretched, use a small spoon to scoop the mixture into the middle of the wonton (1 1/2 teaspoons approximately).
- Dip your fingers into the water and lightly wet the rim of the wonton wrapper
- The wonton wrappers that I have aren’t large enough to bring all corners into the middle to create the shape you’re likely used to. So, I folded in half and pinched together so that they stay together. The water we previously added will act like a glue to help keep the wonton wrapper together.
- Once all of the rangoons are compiled, get out a large pan and add your oil. We want to ensure that the bottom of the pan is coated in oil, approximately a 1/4 inch of oil. Once the oil is hot at medium to medium – high heat (you cat tell because it will thin in consistency and gloss in color), start adding your rangoons to cook for approximately 4-5 minutes on eat side.
- After frying, set aside (I always have paper towel so to absorb the oil and keep the rangoons crunchy. Serve with sweet chili sauce (linked to my favorite) and enjoy!