The Viral Crab Rangoon Burrito
The Viral Crab Rangoon Burrito
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, flaked or finely chopped
- 2 scallions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Frying
- 4 large flour tortillas
- 12 wonton wrappers, cut into thin strips
- 1/4 cup sweet chili sauce
- 3 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the crab rangoon filling: In a medium bowl, combine the softened cream cheese, flaked imitation crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min
- 2
Assemble the burritos: Lay a large flour tortilla flat. Spread about 1/4 of the crab rangoon filling evenly over the center of the tortilla, leaving space around the edges. Drizzle 1 tablespoon of sweet chili sauce over the filling. Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito.
⏱️ 3 min
- 3
Prepare for frying: Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. While the oil heats, lightly brush the outside of each burrito with a small amount of water to help the wonton strips adhere.
⏱️ 2 min•🌡️ 350
- 4
Fry the burritos: Carefully wrap the prepared wonton strips around each burrito, pressing gently to secure them. Carefully place one or two burritos into the hot oil, ensuring not to overcrowd the wok. Fry for 2-3 minutes per side, or until the wonton strips are golden brown and crispy and the filling is heated through. Use tongs to carefully remove the burritos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
Serve immediately, optionally with extra sweet chili sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
The Viral Crab Rangoon Burrito
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, flaked or finely chopped
- 2 scallions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Frying
- 4 large flour tortillas
- 12 wonton wrappers, cut into thin strips
- 1/4 cup sweet chili sauce
- 3 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the crab rangoon filling: In a medium bowl, combine the softened cream cheese, flaked imitation crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min - 2
Assemble the burritos: Lay a large flour tortilla flat. Spread about 1/4 of the crab rangoon filling evenly over the center of the tortilla, leaving space around the edges. Drizzle 1 tablespoon of sweet chili sauce over the filling. Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito.
⏱️ 3 min - 3
Prepare for frying: Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. While the oil heats, lightly brush the outside of each burrito with a small amount of water to help the wonton strips adhere.
⏱️ 2 min•🌡️ 350 - 4
Fry the burritos: Carefully wrap the prepared wonton strips around each burrito, pressing gently to secure them. Carefully place one or two burritos into the hot oil, ensuring not to overcrowd the wok. Fry for 2-3 minutes per side, or until the wonton strips are golden brown and crispy and the filling is heated through. Use tongs to carefully remove the burritos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
Serve immediately, optionally with extra sweet chili sauce for dipping.