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This Shrimp and Crab Rangoon Dip is creamy, savory, and packed with seafood flavor—served with crispy, golden wonton chips and finished with a sweet and sour drizzle. A crowd-pleasing appetizer perfect for game day, parties, or anytime you’re craving something indulgent and delicious.

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Shrimp and Crab Rangoon Dip with Wonton Chips

This Shrimp and Crab Rangoon Dip is creamy, savory, and packed with seafood flavor—served with crispy, golden wonton chips and finished with a sweet and sour drizzle. A crowd-pleasing appetizer perfect for game day, parties, or anytime you’re craving something indulgent and delicious.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 20 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 6 egg roll wrappers cut into chip-sized triangles
  • 1 cup cooked shrimp 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
  • Avocado 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.