Cheesy Crab Rangoon Sticks
Cheesy Crab Rangoon Sticks
Ingredients
For the Crab Rangoon Filling
- 7 crab sticks, chopped into small pieces
- 4 ounces cream cheese, room temperature
- 2 tablespoons green onions, chopped
- 1/2 cup fresh mozzarella, grated, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon sweet chili sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon chili oil crunch
- 1 teaspoon spicy buldak sauce, optional, for heat
For Assembly and Frying
- 8 tortilla wraps, medium-sized
- 1 tablespoon flour
- 1 tablespoon water
- 2 cups avocado oil, for frying
For Serving
- 1/4 cup sweet chili sauce, for dipping
- 1 tablespoon green onions, freshly chopped, for garnish
Instructions
- 1
In a medium mixing bowl, combine the chopped crab sticks, room temperature cream cheese, chopped green onions, 1/2 cup grated fresh mozzarella cheese, garlic powder, salt, sweet chili sauce, Worcestershire sauce, soy sauce, sesame oil, and chili oil crunch. If desired, add the spicy Buldak sauce for extra heat.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 2 min
- 3
Prepare the flour paste for sealing by mixing 1 tablespoon of flour with 1 tablespoon of water in a small bowl until a smooth paste forms.
⏱️ 1 min
- 4
Lay a tortilla wrap flat on a clean surface. Spoon a generous amount of the crab mixture onto the center of the tortilla, forming a line. Sprinkle an additional layer of grated fresh mozzarella cheese over the crab mixture.
⏱️ 3 min
- 5
Fold the sides of the tortilla inwards over the filling, then starting from one end, roll the tortilla up tightly like a burrito. Apply a small amount of the flour paste to the end flap of the tortilla and press firmly to seal.
⏱️ 3 min
- 6
Repeat the assembly process for the remaining tortillas and filling.
⏱️ 5 min
- 7
Heat the avocado oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.
⏱️ 3 min•🌡️ 350
- 8
Carefully place 2-3 assembled rangoon sticks into the hot oil, being careful not to overcrowd the pan. Fry for 7 to 10 minutes, turning occasionally, until they are perfectly golden brown and crispy on all sides.
⏱️ 10 min
- 9
Using tongs, remove the fried rangoon sticks from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min
- 10
Serve the Cheesy Crab Rangoon Sticks warm with a side of sweet chili sauce for dipping and garnish with fresh chopped green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Crab Rangoon Sticks
For the Crab Rangoon Filling
- 7 crab sticks, chopped into small pieces
- 4 ounces cream cheese, room temperature
- 2 tablespoons green onions, chopped
- 1/2 cup fresh mozzarella, grated, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon sweet chili sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon chili oil crunch
- 1 teaspoon spicy buldak sauce, optional, for heat
For Assembly and Frying
- 8 tortilla wraps, medium-sized
- 1 tablespoon flour
- 1 tablespoon water
- 2 cups avocado oil, for frying
For Serving
- 1/4 cup sweet chili sauce, for dipping
- 1 tablespoon green onions, freshly chopped, for garnish
Instructions
- 1
In a medium mixing bowl, combine the chopped crab sticks, room temperature cream cheese, chopped green onions, 1/2 cup grated fresh mozzarella cheese, garlic powder, salt, sweet chili sauce, Worcestershire sauce, soy sauce, sesame oil, and chili oil crunch. If desired, add the spicy Buldak sauce for extra heat.
⏱️ 5 min - 2
Mix all the ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 2 min - 3
Prepare the flour paste for sealing by mixing 1 tablespoon of flour with 1 tablespoon of water in a small bowl until a smooth paste forms.
⏱️ 1 min - 4
Lay a tortilla wrap flat on a clean surface. Spoon a generous amount of the crab mixture onto the center of the tortilla, forming a line. Sprinkle an additional layer of grated fresh mozzarella cheese over the crab mixture.
⏱️ 3 min - 5
Fold the sides of the tortilla inwards over the filling, then starting from one end, roll the tortilla up tightly like a burrito. Apply a small amount of the flour paste to the end flap of the tortilla and press firmly to seal.
⏱️ 3 min - 6
Repeat the assembly process for the remaining tortillas and filling.
⏱️ 5 min - 7
Heat the avocado oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.
⏱️ 3 min•🌡️ 350 - 8
Carefully place 2-3 assembled rangoon sticks into the hot oil, being careful not to overcrowd the pan. Fry for 7 to 10 minutes, turning occasionally, until they are perfectly golden brown and crispy on all sides.
⏱️ 10 min - 9
Using tongs, remove the fried rangoon sticks from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 10
Serve the Cheesy Crab Rangoon Sticks warm with a side of sweet chili sauce for dipping and garnish with fresh chopped green onions.
⏱️ 1 min