Crispy Cheesy Asian Rangoon's

The Crunch Factor!

I always order rangoons when I go out to eat at Asian restaurants. Often times they are ruined by the addition of imitation crab.

Since my baby girl is allergic to seafood, I decided to create a seafood free version.

 

 Start with room temperature cream cheese. Add 1/2 teaspoon of black pepper and chili sauce.

Add sliced green onions.

Mix everything together and your done. Time to stuff into wrappers. 

The directions on how to properly roll the rangoons are located on the back of the wrappers. If you want these to be really crispy do not use egg roll wrappers because they're too thick. 

Spring roll wrappers give you the ultimate crunch. 

Also I have made these with filo dough, brushed them with a little melted butter after wrapping and baked them.

Perfectly wrapped and ready to fry.

Let's eat, these rangoon's are crunchy and cheesy. Serve with a side of sweet and sour sauce and enjoy.

Crispy Cheesy Asian Rangoon's

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Total Servings: 2

Ingredients:

1 8oz pack of cream cheese, room temperature
1 tbsp. chili sauce
1/2 tsp. black pepper
1 stalk of green onion. sliced thinly
1 pack of spring roll wrappers
1 tbsp. corn starch
1 tbsp. water
canola oil

Directions:

In a medium bowl mix room temperature cream cheese, chili sauce, black pepper and green onions and set aside. Lay out  wrappers one at a time covering the other wrappers with a dampened napkin to prevent from drying out. Mix cornstarch and water together and use on the end of wrappers to seal shut.

Heat canola oil in medium pan to 350 degrees and fry for about 3-4 minutes turning half way through to make sure both sides are browned. Enjoy