Shrimp Rangoon

With its crispy exterior and savory, seafood-filled center, Shrimp Rangoon is the perfect addition to any party or gathering. Plus, this recipe is simple and fool proof, you can make it at home. No need to get Chinese takeouts!

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Course: Bite Size Appetizers

Cuisine: Asian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Jennifer Stewart

Equipment

Ingredients

8 ounces cream cheese softened
8 ounces cooked salad shrimp chopped fine
1 Tablespoon soy sauce
2 stalks green onions sliced thin
1 teaspoon garlic powder
¼ teaspoon onion powder
30 wonton wrappers
Additional: oil for frying

Instructions

Start by combining the cream cheese, shrimp, garlic and onion powders, soy sauce, and some of the chopped green onions.
Place 1 teaspoon of the shrimp mixture in the center of a wonton wrapper.
Wrap into an envelope fashion (steps outlined below).
In a large skillet or medium deep pot, heat a couple of inches of oil to 350F.
In batches of 3-4 at a time, carefully fry in the hot oil for 2-4 minutes. Flip as needed until both sides are a light golden brown.
When cooked, use a slotted spoon to carefully remove from the oil and drain either on a wire rack or a paper towel lined plate.
Serve with your favorite dipping sauce. Enjoy!

Notes

Use a food processor to chop the shrimp and add the cream cheese. It will make the mixture more consistent in texture.
Start with a small amount of filling in the center of each wrapper.
Be sure to remove as much air as possible when sealing them.
Deep frying is the best way to cook them in my opinion.
Great for making ahead and storing in the freezer.
Serve with a variety of dipping sauces like sweet and sour, ponzu, or bang bang sauce.

Nutrition