Rangoons—also called crispy wontons or puffs—are bite-sized pockets typically filled with a creamy crab mixture, wrapped in a wonton wrapper and fried until golden. In this recipe I use both shrimp and imitation crab for the filling. Depending on how quickly you fold, these can be ready in about 30 minutes.
Type of seafood in shrimp and crab rangoons
You can customize rangoons with any seafood you prefer. The key is to finely chop or shred the seafood so it blends evenly with the cream cheese and seasonings. For this version I shredded imitation crab and processed shrimp into a paste. Fresh crab, scallops, or finely chopped lobster would also work well.
What are wonton wrappers?
Wonton wrappers are thin, square sheets made from flour and water; you’ll find them in most grocery stores. They can be boiled, pan-fried, baked, or deep-fried. Boiling gives the softest texture, while deep-frying yields the crispiest result. Air frying is a good middle ground for everyday snacks.
Step by step: How to wrap shrimp and crab rangoons
Step 1: Place filling onto wrapper
Scoop about 1 tablespoon of filling into the center of each wonton wrapper. If you’re new to folding, start with 1/2 tablespoon until you get comfortable.
Step 2: Wet edges of the wrapper
Lightly wet all four edges with water using your finger to help seal the wrapper.
Step 3: Fold all corners together
Fold two opposite corners together like a taco, then bring the remaining two corners up to meet at the top.
Step 4: Pinch to seal
Pinch the corners together to fully seal the filling inside. The top should form a small “X” where the four corners meet.
Air fried vs deep fried results
Both methods produce tasty rangoons; choose based on texture and convenience.
Air fried
Air frying produces a crisp, cracker-like exterior that’s slightly heavier than deep-fried rangoons. Color may vary a bit across each piece, but the result is crunchy and lighter on oil—ideal for a regular snack or casual gathering.
Deep fried
Deep frying yields an evenly golden, very light and delicate crisp. They cook quickly—about 2–3 minutes—and look impressive. This method is best when you want show-stopping texture, though it uses more oil.
Shrimp and Crab Rangoons
Ingredients
- 1 package square wonton wrappers
Filling ingredients
- 250 g imitation crab
- 250 g shrimp
- 8 oz light cream cheese
- 2 stalks green onion, (finely chopped)
- 1 cup shredded mozzarella
- ½ tbsp salt
- 1 tbsp garlic powder
- 1½ tbsp soy sauce
- 1½ tbsp sriracha
Dipping sauce
- sweet chili sauce
Instructions
-
Shred the imitation crab and place it in a mixing bowl.250 g imitation crab
-
Chop or process the shrimp into a paste and add to the same bowl.250 g shrimp
-
Add cream cheese, green onion, mozzarella, salt, garlic powder, soy sauce, and sriracha. Mix until well combined.8 oz light cream cheese, 2 stalks green onion, 1 cup shredded mozzarella, ½ tbsp salt, 1 tbsp garlic powder, 1½ tbsp soy sauce, 1½ tbsp sriracha
-
Spoon roughly 1 tablespoon of filling into the center of each wonton wrapper.
-
Wet all four edges of the wrapper with water.
-
Fold two opposite corners together like a taco.
-
Bring the remaining two corners together at the top.
-
Pinch the corners to seal so the top forms an “X”.
-
For air frying: place rangoons in a single layer in the air fryer basket, spray lightly with oil, and cook at 375°F for 10–13 minutes until crispy and golden.
-
For deep frying: fry in oil heated to 365°F for 2–3 minutes until evenly golden brown. Drain on paper towels.
-
Serve warm with sweet Thai chili sauce for dipping.sweet chili sauce
Notes
Additional Info
If you enjoyed this, try more recipes on the site.
- Golden garlic fried rice
- Jerk chicken and rice