Crab Rangoons- Ying's Chinese Cookbook

Crab Rangoons- Ying 's Chinese Cookbook

1 Pkg. Cream Cheese, softened
1/2 C. Chopped Crab Meat or Imitation Crab Meat
2 Tbsp. Garlic Chives (or green onions) chopped fine
1 pack Wonton Wraps
1 Egg White or Beaten egg for sealing the wraps
Oil for frying

Preparation:  Mix cream cheese, crab meat and chives in a container with a fork or chopsticks.  Take 1 tsp. of the fillings and place it in the middle of the wonton wrap, then brush all four edges with egg white.  Hold wrap in both hands and lift up all four corners around fillings and join together at the top.  Pinch all the edges together to seal fully.

Deep-fry:  Heat 2 cups oil in a wok or medium saucepan.  When oil is hot, drop in 4 to 6 crab rangoons, fry about 3-5 minutes or until golden brown and crispy.  Drain on paper towels.  Serve and enjoy!

Saving and Reheating:  The fried rangoons can be frozen in a plastic ziplock bag once they are cooled.  Reheat them on a cookie sheet in oven preheated to 400 degrees for 10 minutes.  Leftover wrappers should be stored frozen in a ziplock bag.