Crab Rangoon "Taquitos"
Crab Rangoon "Taquitos"
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, finely shredded or chopped
- 1/4 cup scallions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Frying
- 24 wonton wrappers, or small lumpia wrappers
- 2 tablespoons water
- 3 cups vegetable oil, for frying
For Serving (Optional)
- 1/2 cup sweet chili sauce
Instructions
- 1
In a medium bowl, combine the softened cream cheese, shredded imitation crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the filling is smooth.
⏱️ 10 min
- 2
Prepare your work surface. Lay out a wonton wrapper. Place about 1 1/2 tablespoons of the crab rangoon filling in a line near one edge of the wrapper, leaving about 1/2 inch clear on the sides. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 5 min
- 3
Fold the short edge of the wrapper over the filling, then fold in the side edges. Roll the wrapper tightly from the filled edge to create a taquito or mini spring roll shape. Press firmly to seal the edges. Repeat with the remaining filling and wrappers.
⏱️ 10 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, you can test the oil by dropping a small piece of wrapper in; it should sizzle immediately and turn golden in about 30 seconds.
⏱️ 5 min•🌡️ 360
- 5
Carefully place 4-6 crab rangoon taquitos into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, flipping occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 5 min•🌡️ 360
- 6
Using tongs or a slotted spoon, remove the fried taquitos from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining taquitos in batches.
⏱️ 5 min
- 7
Serve the Crab Rangoon "Taquitos" hot with sweet chili sauce for dipping, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon "Taquitos"
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, finely shredded or chopped
- 1/4 cup scallions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Frying
- 24 wonton wrappers, or small lumpia wrappers
- 2 tablespoons water
- 3 cups vegetable oil, for frying
For Serving (Optional)
- 1/2 cup sweet chili sauce
Instructions
- 1
In a medium bowl, combine the softened cream cheese, shredded imitation crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the filling is smooth.
⏱️ 10 min - 2
Prepare your work surface. Lay out a wonton wrapper. Place about 1 1/2 tablespoons of the crab rangoon filling in a line near one edge of the wrapper, leaving about 1/2 inch clear on the sides. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 5 min - 3
Fold the short edge of the wrapper over the filling, then fold in the side edges. Roll the wrapper tightly from the filled edge to create a taquito or mini spring roll shape. Press firmly to seal the edges. Repeat with the remaining filling and wrappers.
⏱️ 10 min - 4
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, you can test the oil by dropping a small piece of wrapper in; it should sizzle immediately and turn golden in about 30 seconds.
⏱️ 5 min•🌡️ 360 - 5
Carefully place 4-6 crab rangoon taquitos into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, flipping occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 5 min•🌡️ 360 - 6
Using tongs or a slotted spoon, remove the fried taquitos from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining taquitos in batches.
⏱️ 5 min - 7
Serve the Crab Rangoon "Taquitos" hot with sweet chili sauce for dipping, if desired.