We were going to make crab rangoons last night to go with our dinner, but they didn't have wonton wrappers for some reason at the store- so I got egg roll wrappers instead. These came out just as good, and crispy. Surprisingly they're baked too! The filling recipe is the tried and true one I use any time I make crab rangoon. I'm not going to include what I did for the dipping sauce because my husband thought it came out horrible (I added way to much soy sauce- super super salty).
- 1/4 cup sour cream
- 1 8 OZ package cream cheese, at room temp
- 1 can (4.5 OZ) crabmeat
- 2 green onions, sliced thin
- 1 clove garlic, minced (large clove)
- 1 teaspoon ginger, minced
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- wonton or eggroll wrappers
Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
Fold in remaining ingredients (except wrappers)
Preheat oven to 400, spray cookie sheet with cooking spray
Fold up your wontons or egg rolls
Lightly brush with olive oil
Bake 10-12 minutes
These were still delicious besides the sauce fiasco. Next time I'll follow an actual recipe for it instead of winging it. Enjoy!!
credits: crab rangoons