★Ingredients
8 oz (1 package) cream cheese, softened
1/4 cup green onions, finely chopped
1/4 cup crab meat (optional), finely chopped
1 teaspoon soy sauce
1 package wonton wrappers
1 teaspoon garlic powder
Vegetable oil, for frying
Sweet and sour sauce, for dipping
Meat broth with frozen vegetables
★Instructions
- Prepare the Filling:
- In a medium bowl, mix together the softened cream cheese, chopped green onions, crab meat (if using), garlic powder, and soy sauce until well combined.
- Assemble the Rolls:
- Lay a wonton wrapper on a clean, dry surface. Place about 1 teaspoon of the cream cheese mixture in the center of the wrapper.
- Moisten the edges of the wonton wrapper with a little water.
- Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Ensure there are no air bubbles.
- Optionally, fold the two bottom corners of the triangle up to meet the top corner, creating a small package. You can also simply roll them into a log shape if preferred.
- Fry the Rangoon Rolls:
- Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully add a few of the rangoon rolls at a time, being careful not to overcrowd the pan.
- Fry until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to remove the rolls from the oil and drain them on paper towels.
- Serve:
- Serve the cream cheese rangoon rolls hot with sweet and sour sauce for dipping.
Enjoy!