Ingredients

The following ingredients have 4 Servings
  • 24 wonton wrappers
  • 8 oz cream cheese ((room temperature))
  • 2 cans tiny shrimp ((Chicken of the Sea Tiny Shrimp, 2 4-ounce cans or 8 ounces of cooked shrimp, finely chopped))
  • 2 Tbsp soy sauce
  • 1/2 Tbsp garlic powder
  • 1 Tbsp fresh or dried chives
  • 1 egg white ((or water))

Instruction

  • Heat your oil to 350 degrees F (175 degrees C) in a deep fryer, saucepan, or deep skillet.
  • In a small bowl combine drained canned shrimp, cream cheese, soy sauce, garlic powder, and chives.
  • Mix lightly until the filling ingredients are combined and cream cheese is smooth.
  • In the center of a wonton wrapper place a small amount of the mixture, about half a tablespoon.
  • In a small bowl lightly whisk up the egg white and brush the edges of your wonton wrappers.
  • Begin by folding two opposite corners together.
  • Next fold over another side of the wrapper, meet it in the center.
  • Now fold the last corner up to meet in the middle with the rest and pinch.
  • After all the corners are in the middle, using your thumbs to seal the edges.
  • Repeat for the remaining wonton wrappers.
  • Next, working in batches, fry the rangoons for about 3-4 minutes until lightly browned.
  • Transfer the cooked wontons to a paper towel-lined plate to drain off the excess oil.
  • Serve immediately.