Ingredients
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1/4
-
2
-
3/4 - 1
-
2
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
Directions
Crab Rangoon,You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!,These crap Rangoons were so addicting!! The combination of the crunch and then the creamy center was so good! I thought frying them would be intimidating but that was actually the fun part. They fry up pretty quick, also make sure to get all the air bubbles out before frying. It will prevent them from opening up while frying.
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Steps
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1
Done
|
Whip Together the Sour Cream, Cream Cheese and Soy Sauce and Sugar Until Smooth. |
|
2
Done
|
Fold in Remaining Ingredients (except Wrappers) Heat Oil to Med-High and You Want It Around 1 1/2-2 Inches Deep. |
|
3
Done
|
Place a Small Bowl of Water on Your Work Surface and Lay Out 6 Wrappers, and Place Around 1 1 1/2 T's in the Center of Each Wrapper. |
|
4
Done
|
Moisten Edges, Bring Up Corners and Pinch Together, Along With Sides-You Dont Want Filling to Float Away. |
|
5
Done
|
Place All 6 in the Hot Oil and Repeat Process. |
|
6
Done
|
by the Time You Have the Next Set of 6 Ready to Crimp It Should Be Time to Turn the Rangoon's. |
|
7
Done
|
You Want Them a Nice Golden Color. |
|
8
Done
|
When Done Remove With a Slotted Spoon and Drain on Paper Towells. |
|
9
Done
|
Repeat Until Done. |
|
10
Done
|
Try to Share. |
