Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) imitation crab meat (surimi), finely chopped
  • 2 tablespoons (30ml) green onions, finely chopped
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) white pepper
  • 1/2 teaspoon (2.5ml) granulated sugar
  • 24 wonton wrappers
  • 1 large egg, beaten (for egg wash)
  • Vegetable oil, for frying (enough to fill a pot 2 inches deep)

Instructions:

  1. Combine all filling ingredients in a bowl and mix until well combined. Cover and chill for at least 15 minutes.
  2. Lay out a wonton wrapper. Place about 1 teaspoon of filling in the center. Brush the edges of the wrapper with egg wash.
  3. Fold the wrapper over to form a triangle, pressing firmly to seal the edges. Alternatively, you can fold it into a little purse or a flower shape.
  4. Heat vegetable oil in a large skillet or pot over medium-high heat to 350°F (175°C). A small piece of wonton wrapper should sizzle immediately when dropped in.
  5. Fry the rangoon in batches, being careful not to overcrowd the pan, for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the rangoon with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil. Serve immediately.