Smoked Chicken Rangoons

With a Side of Spice!

I decided yesterday I wanted to smoke a chicken, I mean smoke 2 chickens. Over the next couple of days I am going on a journey to create some of my favorite recipes utilizing smoked chicken.

This recipe is fast, quick and simple after smoking the chicken or you could use roasted chicken if you prefer. In a food processor, mix cream cheese, 1 cup of shredded smoke chicken and chili paste. Mix well, toss in some green onions, a pinch of pepper and there you go.

It's important to use spring roll wrappers if you want to achieve a lasting crunch. Fill the wrappers with mixture and use a flour-water mixture to seal these babies tight. 

The Asian Spicy Dipping Sauce is a family favorite. I mix Sriracha, sambal, chili sauce and soy sauce for a quick dipping sauce.

Experience the crunch, they are smokey, crunchy, spicy, then a hint of sweetness from the dipping sauce. Talking about a party for your taste buds.

Grab one, or two of these spicy bundles but beware, I highly suggest you make extra dipping sauce because these packets of joy require one to double dip!

Smoked Chicken Rangoons

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 16 rangoons

Ingredients:

1 c. smoked chicken, shredded, skin removed (roasted chicken can be substituted)
1 pack of cream cheese, room temperature
2 stalks green onions, sliced thinly
pinch of pepper
spring roll wrappers
2 c. cooking oil
2 tbsp. flour
2 tbsp. water
Spicy Asian Dipping Sauce (recipe below)

For the Spicy Asian Dipping Sauce:

1/2 tbsp. sriracha
1/2 tbsp. chili sauce
1/2 tbsp. soy sauce
1 1/2 tbsp. sweet and sour sauce

Directions:

For the Dipping sauce, mix everything together. 

Add chicken and cream cheese to food processor, blend well until creamy. Transfer mixture to a bowl and fold in sliced green onions, add a pinch of pepper and set aside.

Mix flour and water together in a small bowl.

Separate spring roll wrappers and a 1 tablespoon of mixture on wrapper. Roll according to directions and seal wrappers with a brush of flour water.

Freeze for about 10 minutes, heat oil to 360 degrees, fry rangoons for about 2 minutes on each side, basting with oil as they cook.

Drain on paper napkin, do not stack rangoons, transfer to a cooling rack and serve with dipping sauce.

You can bake rangoons at 400 degrees for about 10 minutes on each side. Spray rangoons with cooking spray prior to baking or lightly brush with oil then bake.