These classic rangoons pair perfectly with any Chinese dinner. Try it with my orange chicken and chow mein recipe! These go together so well.
Cream Cheese Rangoon
The perfect pairing to any Chinese food! Try these quick and easy rangoons filled with crab, cream cheese and green onion. Serve them with some sweet chili sauce for the best appetizer. My recommendation is Mae Ploy brand!
Ingredients
- 8 oz cream cheese softened
- 24 4x4 in wonton papers defrosted if not already
- ½ green onion
- 8 oz Imitation crab meat
- 1 egg
- Water
- Sweet and sour sauce
Instructions
- Make sure your wonton papers are always kept moist. Do this by prepping a plate with a moist towel underneath your wonton paper stack and fully covering it on top as well.
- Slice your green onions. I usually use kitchen scissors and cut them into a medium bowl big enough to fit all your filling.
- Shred up your imitation crab meat and add to your bowl with the green onions.
- Add the softened cream cheese. Stir it up until well combined.
- Make your egg wash by scrambling an egg in a bowl and add 1/4 cup of water then mix.
- One by one, fill your wontons and put to the side on a plate. You’ll put about a tablespoon of filling per rangoon. Dab your thumbs and index fingers into the egg wash. Fold the rangoon’s by pinching opposite corners and meet them to fold a triangle. Fold excess over until sealed all around. Repeat with with more egg wash as needed.
- Keep repeating step 6 until all of your wontons are filled. Freeze for at least 2 hrs before air-frying.
- Pre-heat air-fryer to 360°. When ready, spray or brush some canola oil on each one and fry. If you want them even crisper I suggest pan-frying them for a minute on each side!
- Enjoy with your side of sweet and sour sauce! You can also serve alongside chow mien and orange chicken for the perfect feast!