Rangoon (Crab Meat Wraps) & Egg Rolls
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat,
drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce (or
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove
garlic, smashed, peeled, and finely
1 package won ton wrappers
1 small bowl water
Combine the crab and the cream cheese. Mix in the
remaining filling ingredients one at a time.
On a flat surface, lay out a won ton wrapper in
front of you so that it forms a diamond shape. Wet
the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and
spread it out toward the left and right points of
the diamond so that it forms a log or rectangular
shape (otherwise the wrapper may break in the middle
Fold over the edges of the wrapper to make a
triangle. Wet the edges with water and press
together to seal.
Keep the completed Crab Rangoon covered with a damp
towel or paper towel to keep them from drying out
while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is
ready (the temperature should be between 360 - 375
degrees), carefully slide in the Crab Rangoon,
taking care not to overcrowd the wok. Deep-fry until
they are golden brown, about 3 minutes, turning
once. Remove with a slotted spoon and drain on paper
(To make ahead of time, prepare the filling and
stuff the won tons and freeze. Make sure the wontons
are completed thawed before deep-frying).
More delicious Chinese appetizer and
snack recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy