One of the things I love most about Chinese Food is Crab Rangoon and the egg rolls. Now that I make more Chinese than go to Chinese restaurants, I find that a Asian meal is incomplete for me without these things.
Sadly, or perhaps happily (you decide), the frozen varieties of either leave a lot to be desired, and in many cases, are flatly uneatable in my humble opinion.
So, I learned to make my own, and if I do say so, they are pretty darn good.
The down side is that it is tedious work and time-consuming. The upside is that you make enough to last for several meals. They freeze perfectly.
So if you will take the time, you will get a nice reward.
- 1 pkg of wonton wrappers
- 8 oz cream cheese
- 8 oz crab flaked
- 3 scallions chopped
- 2 cloves garlic
- 1 tbsp soy sauce
- salt and pepper (1/2 tsp each)
- Combine all the ingredients except the wrappers of course, in a food processor and pulse until well combined. It will look like a paste.
- Sit down at the table with the wonton wrappers, filling and a small bowl of water.
- Using a 1 tsp scoop, place a scoop of the filling in the middle of the wrapper. Take your finger and dip in water and wet the edges of two meeting sides. Then fold from the back ( dry 1/2) to front point, making a triangle. Press along the edges, getting the air out and sealing the edges.
- Place each one on a cookie sheet.
- When all are done (I got about 3 1/2 dozen), heat a small saucepan filled with about 1 c of canola or peanut oil to about 375°–enough that it is sizzling when a drop of water is released into it. Drop one crab Rangoon carefully into the oil. Let fry about 30 seconds and turn over. You are looking to brown them lightly.
- Remove to a cooling rack inside of a cookie sheet lined with paper towelling.
- Continue until all are done. When completely cooled, extras can be placed in a freezer bag and stored in the freezer. When you want to use, take the number you wish, place them on a bare cookie sheet and place in a pre-heated 425° oven for about 15 minutes or until hot.
Serves: about 3 1/2 dozen