Rangoons are known by many different names such as crispy wontons or puffs. They’re typically filled with a crab and cream cheese filling, wrapped in a wonton wrapper then fried until golden brown. In this recipe I made shrimp and crab rangoons. These will be ready within 30 minutes depending on how quickly you can wrap!
Type of seafood in shrimp and crab rangoons
The beauty behind making these is that you can add whatever type of seafood you want. The most important thing is to make sure they are cut or minced very fine so that the seafood is evenly mixed. I used imitation crab which I cut and shredded as well as shrimp which I chopped into a paste. Some other options I would try is fresh crab or scallops.
What are wonton wrappers?
Wonton wrappers are square wrappers found commonly in most grocery stores. There are many ways to cook the wonton wrappers including pan fry, boil, bake, and deep fry. The texture of the wrapper will change according to the cooking method with boiling creating the softest texture and deep fried creating the crispiest.
Step by step: How to wrap shrimp and crab rangoons
Step 1: Place filling onto wrapper
You want to add about 1 tbsp of filling into the center of the wonton wrapper. If you’re inexperienced with wrapping, I would start with 1/2 tbsp of filling and work your way up as you get better.
Step 2: Water edges of the wrapper
All it takes to seal the wonton wrappers is water and you can use your finger to water all sides.
Step 3: Fold all corners together
Next, you will want to fold all corners of the wonton wrapper together at the top. I usually start folding two opposite corners into a taco like shape, then bring the remaining two corners together.
Step 4: Pinch to seal
Pinch all sides together to seal in the filling into the wonton wrapper. Once this step is completed, an “X” will have been formed at the very top of the wonton.
Air fried vs deep fried results
The difference between air fried and deep fried is significant, but I would choose depending on your goals.
The air fried version comes out crispy, but heavier in comparison to its deep fried counterpart. The crispiness is more similar to a cracker as opposed to a chip. In terms of color, you can see certain areas that are darker than others, but I would say it is acceptable. As an everyday snack, I would definitely recommend air frying these instead of deep frying.
The deep fried version comes out crispy as well, but also extremely light at the same time. The color is much more even as well and they only take about 2-3 minutes to cook. However, deep frying is much more effort and unhealthy which I why I would only recommend this method if you are cooking to impress.
Shrimp and Crab Rangoons
- 1 package square wonton wrappers
- 250 g imitation crab
- 250 g shrimp
- 8 oz light cream cheese
- 2 stalks green onion (finely chopped)
- 1 cup shredded mozarella
- ½ tbsp salt
- 1 tbsp garlic powder
- 1½ tbsp soy sauce
- 1½ tbsp sriracha
- sweet chili sauce
- Shred up your imitation crab and add to a bowl.250 g imitation crab
- Chop shrimp until it turns into a paste, add that into the same bowl.250 g shrimp
- Add remaining filling ingredients and mix together.8 oz light cream cheese, 2 stalks green onion, 1 cup shredded mozarella, ½ tbsp salt, 1 tbsp garlic powder, 1½ tbsp soy sauce, 1½ tbsp sriracha
- Add 1 tbsp of filling into the center of the wonton wrapper.1 package square wonton wrappers
- Wet all 4 sides of the wonton wrapper
- Fold together 2 opposite corners together, folding like a taco.
- Then bring together the final 2 corners at the top.
- Pinch to seal the wonton wrapper. It should have formed an "X" at the top.
- Place wontons into an air fry basket, spray with oil and air fry at 375F for 10-13 minutes.
- If deep frying, place into hot oil at 365F for 2-3 minutes until golden brown.
- Serve with sweet Thai chili sauce.sweet chili sauce
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