Ingredients
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1/4
-
2
-
3/4 - 1
-
2
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
Directions
Crab Rangoon, This is way better than what you get in the Chinese restaurant So good, they disappear fast!!, I made these for a luncheon for my ‘babes’ which included all chinese recipes These were a big hit and everyone loved them Only thing I did different was that I put in garlic powder instead of fresh garlic and used about 1/2 tsp Would definitely make again Thanks for posting!, I made these for a luncheon for my ‘babes’ which included all chinese recipes These were a big hit and everyone loved them Only thing I did different was that I put in garlic powder instead of fresh garlic and used about 1/2 tsp Would definitely make again Thanks for posting!
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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. |
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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. |
