Shrimp Rangoon Recipe
- cook TIME 17 mins
- prep TIME 8 mins
- total TIME 25 mins
Ingredients (11)
- 5 oz peeled shrimp from 10 oz whole shrimp
- 7 spring roll wrapper sheets cut into 4 smaller squares
- 2 oz onion chopped
- 1.5 oz cream cheese
- 1 1/2 cup canola oil *
- 2 tbsp parsley chopped
- 2 tbsp scallion chopped
- 1 fl oz water
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 1/2 tsp Worcestershire sauce
INSTRUCTIONS
Mince 5 oz shrimp, like so, and put it in a bowl.
Combine the shrimp meat with 2 oz onion, 1.5 oz cream cheese, 2 tbsp parsley, 2 tbsp scallion, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, and 1 1/2 tsp Worcestershire sauce.
Place a bit of the filling in the middle of a wrapper. Dampen two adjacent sides with water.
Fold the two non-wet sides over, like so. Gently press to seal the sides together.
Bring the two corners together, like so, and glue them with water, one on top of the other. Repeat steps 3 and 4 until you have 28 pouches.
Heat 1 1/2 cups canola oil over medium heat. Test the heat by dunking a pair of chopsticks in -- if it bubbles, the oil's ready. Fry the shrimp rangoons for 1 minute or until the outside turns golden.
Place the fried ones onto a paper towel to dab off excess oil. Serve while it's hot and crunchy.
