1. Best Crab Rangoon Recipe
Ingredients:
8 oz cream cheese, softened
4 oz lump crab meat (or imitation crab), finely chopped
2 green onions, finely chopped
2 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp sugar
1/4 tsp salt
20–24 wonton wrappers
1 egg beaten, for sealing
oil for frying
Instructions:
Make Filling:
In a bowl, mix cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, and salt until well combined.
Fill Wontons:
Place 1 tsp of filling in the center of each wonton wrapper. Brush edges with beaten egg. Fold into a triangle or bring all corners to the center and pinch tightly to seal.
Fry:
Heat oil in a deep pan to 350°F (175°C).
Fry a few wontons at a time for 2–3 minutes or until golden brown. Remove and drain on paper towels.
Baked:
Preheat oven to 400°F (200°C). Assemble Rangoons as usual. Place them on a baking sheet lined with parchment paper. Lightly spray with cooking oil for crispiness. Bake for 12–15 minutes, flipping once halfway, until golden brown.
Air Fryer:
Preheat air fryer to 370°F (190°C) for 3 minutes. Assemble Rangoons and lightly brush or spray with oil. Place in a single layer (don’t overcrowd). Air fry for 6–8 minutes, flipping halfway, until golden and crisp.
Serve:
Best served hot with sweet and sour sauce or a spicy chili dip.
2. Pork and Shrimp Fried Spring Rolls
Ingredients:
3 pounds ground pork
2 pound Shrimp minced
1 cup shredded carrots
1/4 cup green onion
2 tbsp oyster sauce
1/2 tbsp black pepper
1 tbsp salt
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp white sugar
1 tbsp pork bouillon
2 eggs
Egg roll wrapper
Oil for frying
Direction:
In a large mixing bowl, combine ground pork, minced shrimp, green onion, shredded carrot, egg, salt, garlic powder, onion powder, sugar, black pepper, oyster sauce, pork bouillon. Mix the filling in one direction until incorporated and place in the fridge for 30 minutes.
Wrap the Lumpia:
Lay one piece of wrapper on a clean, flat surface. Fill the large Ziploc bag with the lumpia mixture and push it to one corner of the bag. Snip a small hole and squeeze the bag. Pipe a thin layer near the end of the wrapper nearest you (leave ½ inch border at the bottom so it’s easier to roll). Roll halfway, brush the top end with beaten egg and roll until fully sealed (both ends will be open.) Repeat until everything’s wrapped.
Using kitchen scissors, divide each roll into desired lengths.
Fry the Lumpia:
Heat about 2 inches of vegetable oil in a deep pan over medium heat until hot (around 350°F. Fry the lumpia in batches, turning occasionally, until golden brown and crispy (about 4–5 minutes per batch). Use a slotted spoon to remove the lumpia and drain them on a paper towel-lined plate.
Serve:
Serve hot with your favorite dipping sauce, such as sweet chili sauce.
3. Crispy Rice Paper Dumplings
1 lb ground pork
2 green onions minced
2 garlic cloves minced
1 inch fresh ginger grated
1 tbsp soy sauce
1/2 tsp sea salt
1 tbsp sesame oil
1 cup chopped cabbage
1/4 cup grated carrot
2 oz mushrooms minced
12 rice paper 22 cm, plus more if needed
cooking oil, pan frying
Dipping sauce:
3 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp organic maple syrup
2 cloves garlic minced
1/2 tbsp chili oil
1/2 tsp sesame seeds
1/2 tbsp cilantro (optional)
Instruction:
Combine pork, green onions, garlic, ginger, and soy sauce sauce in mix until just combined.
Heat sesame oil in a large skillet over medium heat. Add cabbage, carrot, and mushrooms, and sauté until slightly softened – about 3 minutes.
Add the pork mixture and cook stirring until mostly browned. Remove from heat.
While the pork cools, prepare a shallow plate filled with cold water big enough for the rice paper. Prepare a sheet of parchment paper and place on a flat surface. Moisten a cutting board with some water to keep the rice paper from sticking while you work.
Dip a rice paper in the plate of cold water, then place on the cutting board. Wait 30 seconds for the paper to soften to a foldable texture.
Add 1 tablespoon of the pork mixture in the center. Fold the bottom half up to cover the filling, then fold the sides in. Roll the dumpling up and away from you to wrap with the remaining paper on top. Each side should have at least 2 layers of rice paper. If you see that there’s only one layer, you can wrap with another layer of rice paper to ensure there’s no tearing during cooking.
Place the wrapped dumpling on parchment paper to keep from sticking, then repeat with the rest of the filling.
Heat a nonstick skillet over medium high heat and add a thin layer of oil, about 1-2 tbsp. Add the dumplings in a single layer without touching each other, then fry for 3 minutes per side until golden and crispy.
Remove from heat and serve warm with the dipping sauce. Enjoy!
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