- 8 ounces cream cheese
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh garlic
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup chopped green onions
- 8 ounces shelled cooked crab
- 1 large egg
- About 30 square (3 in.) wonton wrappers
- Vegetable oil for frying
- Hot Chinese-style mustard, soy sauce mixed with hot chili oil, and Asian sweet chili sauce
- calories 72
- caloriesfromfat 51 %
- protein 3.2 g
- fat 4.1 g
- satfat 1.7 g
- carbohydrate 5.4 g
- fiber 0.2 g
- sodium 119 mg
- cholesterol 22 mg
How to Make It
Whirl cream cheese, ginger, garlic, and soy sauce together in a food processor until smooth. Transfer mixture to a medium bowl. Stir in green onions and crab.
Whisk together egg and 1 tbsp. water in a small dish. Lay wonton wrappers flat. Brush with egg wash, covering completely with a thin layer. Spoon a scant 1 tbsp. crab mixture onto center of each wonton. Pull up corners so all four meet in the center, pressing edges together to seal. Set on a rimmed baking sheet lined with a sheet of parchment paper.
Fill a wide pot with 2 in. oil. Heat over medium heat to 350° on a deep-fry thermometer. Working in batches of 3 or 4, fry rangoons, turning as needed, until golden brown, about 8 minutes. Use a slotted spoon to transfer rangoons to a plate lined with paper towels. Let cool slightly before serving with dipping sauces.
Make ahead: Through step 2, up to 3 hours, chilled, or 2 weeks, frozen.
Note: Nutritional analysis is per rangoon.