Shrimp and Crab Rangoon Dip with Wonton Chips
If you're a fan of the irresistible flavors of Crab Rangoon and succulent shrimp, prepare to elevate your taste experience with a delectable dip that will steal the show at any gathering. Introducing our Shrimp and Crab Rangoon Dip with Crispy Wonton Chips – a crowd-pleasing appetizer that combines creamy goodness, delicate seafood, and a satisfying crunch. Get ready to impress your guests and satisfy your own cravings with this easy-to-make, restaurant-quality dip and chips duo.
Shrimp and Crab Rangoon Dip with Wonton Chips
Ingredients
6 egg roll wrappers, cut into chip-sized triangles
1 cup cooked shrimp, peeled and deveined, chopped
1 cup cooked crab meat, flaked (imitation crab works too)
8 ounces cream cheese, softened
2 green onions, finely chopped
1 teaspoon garlic powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Vegetable oil for frying
Sweet and Sour Sauce, for drizzling on top
Instructions
In a mixing bowl, combine the chopped shrimp, crab meat, softened cream cheese, the whites of the green onions, garlic powder, soy sauce, and Worcestershire sauce. Mix thoroughly until all the ingredients are well incorporated, creating a rich and flavorful filling.
In a deep frying pan or pot, heat vegetable oil over medium-high heat to 350°F (175°C).
Gently place the cut egg roll wrappers into the hot oil, a few at a time, and fry until they turn golden brown and crispy, this will only take about a minute. Be cautious not to overcrowd the pan, as this may cause uneven cooking.
Once the wonton chips are cooked, use a slotted spoon to carefully remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Top the Shrimp and Crab Rangoon Dip with a drizzle of sweet and sour sauce and a sprinkle of scallion greens.
Serve immediately with the crispy wonton chips or store in the fridge for future use.
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