This is a recipe I found in the Nasoyo Won Ton Wraps package.
It is the perfect amount of filling to use up all the won ton wrappers.
I have been looking for a good recipe for years and finally found one.
One package of Nasoya Won Ton Wraps
1 eight ounce package of softened cream cheese
1 clove of chopped garlic
4 chopped green onions
1 tablespoon soy sauce
1 cup crab meat
Put everything in a food processor and pulse till mixed.
Don’t over pulse or else you will have soup
Just a few pulses to finely chop the garlic and onion and mix everything
Taste to see if you want any salt or pepper.
I just added a little pepper
Place the won ton wrapper on a plate and place about 3/4 teaspoon of filling on top. If your filling is oozing out, use less. It is important to seal the won ton.
Brush the edges with a little water
Fold the dough over to make a triangle and seal the edges well.
You can fold them again to make a little cap but I kept mine in the triangle form.
Place about 1/4 inch of canola oil in a pan
When the oil is hot place the wontons in the pan.
Do not overcrowd or let them touch.
Brown on one side then turn over and brown on the other.
Serve with either a soy sauce or an Asian dipping sauce.
These are so delicious
Crab Rangoon cost about $8.00 for six in the Chinese restaurant.
This recipe makes 48 and costs about $8.00.
I did use canned crab meat but you need two four ounce cans.
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