Crab Rangoons

Enjoy it with your favorite california or kimchi rolls dipped in sweet chili sauce


8oz cream cheese, softened to room temperature

3 green onions

4 oz imitation flake crab (Or real cooked crab meat!)

1 tsp garlic powder

1 tbsp soy sauce

Square wonton wrappers

Sweet chili sauce for dipping


Prepare ingredients by thinly slicing the green onions and cutting the crab into thin strips.

Preheat vegetable oil in fryer to 325° or stovetop using a food thermometer.

Stir up the cream cheese, mashing it against the side of the bowl so it’s easier to work with before adding the filling ingredients.

Putting about 1/2 to 1 tbsp of the mixture, use the pictures below to help you fold the rangoons. You will want to put water along all the edges with your finger before you fold so they stay shut while frying.

It will only take about 3-5 minutes to fry them completely just until they’re golden brown. The second they’re crisp enough, take them out with a slotted spoon and dump them over a cooling rack with a paper towel underneath so excess oil drips off. Luckily with this recipe there are no raw aspects so you just need to go by appearance.

It is best to eat this warm with sweet chili sauce or another dipping sauce of your preference. You can save them in the fridge for a couple of days, but I would recommend reheating in an air fryer because microwaving them makes them soft.

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