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Homemade Shrimp Rangoon photo

Shrimp Rangoon

This Shrimp Rangoon is a crispy, creamy delight! Perfect for parties or a cozy night in, these bites are irresistible!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 8 ounces cream cheese (softened)
  • 1 teaspoon light soy sauce
  • 1 teaspoon Worcestershire sauce
  • 4 ounces cooked shrimp (chopped roughly)
  • 1 tablespoon chopped green onions
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ cup vegetable oil (for frying)
  • 12 pieces wonton wrappers
  • Sweet chili sauce (for serving)

Equipment

  • Mixing Bowl
  • Knife & cutting board
  • Frying pan or deep fryer
  • Slotted Spoon
  • Paper Towels

Method
 

Directions
  1. In a mixing bowl, combine the softened cream cheese, light soy sauce, Worcestershire sauce, chopped shrimp, green onions, garlic powder, and ground black pepper. Use a spatula to mix everything until well combined and creamy. Taste the filling and adjust the seasoning if needed.
  2. Lay out your wonton wrappers on a clean surface. Place about 1 tablespoon of the shrimp filling in the center of each wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper over the filling to create a triangle shape, pressing the edges to seal tightly. Make sure there are no air bubbles, as this can cause the Rangoon to burst during frying.
  3. In a frying pan, heat the vegetable oil over medium heat. You’ll want enough oil to submerge the Rangoon partially. To test if the oil is ready, drop a small piece of wonton wrapper into the oil. If it sizzles, you’re good to go!
  4. Carefully add a few Rangoon to the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
  5. Serve your Shrimp Rangoon hot, alongside a small bowl of sweet chili sauce for dipping. These crispy bites will be a hit at any gathering!

Notes

  • Make the filling ahead and fill the wrappers just before frying for maximum freshness.
  • For a baked version, brush with oil and bake at 400°F for 10-15 minutes.
  • Experiment with different herbs or spices in the filling for customized flavors.