So last week I was on this Asian kick – chicken eggrolls, wonton soup, Asian lettuce ups, and crab rangoons (wontons).
Now when I first made these, I baked them as we rarely eat fried foods. But I wasn’t thrilled with out the wonton itself turned out. When they first came out of the oven they were golden brown and crispy but since you CANNOT eat these things straight out of the oven for fear of melting the entire roof of your mouth and tongue because the filling is volcano-hot, you have to let them cool slightly.
Well the issue is as the wontons cool, they become hard. Like really hard to the point where you can’t bite into them. So I need to go back to the drawing board for these and I think I know how to fix this but I haven’t tested it and by now you know I never put out a recipe unless I feel that I’ve perfected it. This is one area where my perfectionist personality is a true asset.
Anyway, while the filling was killer, the shell wasn’t. So the next night I deep-fried them…
See that plate of what 16 crab rangoons??? Yeah.. I had to make this 1 hour AFTER we had a full dinner. My honey craves these! He ate all but 2 of them (only because I asked him to save me 2).
Air Fryer Instructions
- Preheat the air fryer to 385°F.
- Spray the inside of the air fryer and the tops of the wontons with some olive oil.
- Air fryer for 15 minutes flipping 1/2 way through.
- 8oz package cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions (whites and greens)
- 1 cup of chopped crab, picked clean of shells (I prefer jumbo lump)
- 25 to 30 wonton squares or 8 egg roll wrappers cut into quarters
- A little water to seal the wontons together
- Canola oil for deep frying – enough to make 1 1/2″ deep in a heavy bottomed pot.
- In a heavy bottomed pot, add enough canola oil to make it 1 1/2″ deep. Heat on medium high heat until the oil reaches between 360-370F. The oil needs to be fairly hot so that it cooks the wonton skins quickly. This results in less of the cream cheese seeping out while it fries.
- While the oil is heating up mix together the cream cheese, crab, garlic powder, onion powder, cayenne, sea salt, black pepper and green onions.
- Lay out the wontons on a flat surface.Place a teaspoon of the crab mixture in the center of the wonton.
- Dip your finger in water and wet all four edges of the wonton. Fold it over, into a triangle. Pull the two bottom points down, wet the tips and press them together.
- If you want you can make 8 at a time but I would recommend covering the unfried ones with a damp paper towel to prevent from drying out. If they do crack from being dry, wet the crack lightly and you should be able to ‘stick’ it back together.
- CAREFULLY put in the hot oil and fry between 1-2 minutes or until golden brown.
- Using a metal slotted spoon or tongs, remove from the oil and drain on paper towels.
- Serve with your favorite sauce (I prefer duck sauce).