These easy-to-make Shrimp Rangoons have a delightfully crispy wonton wrapped around a creamy filling that's studded with tender pieces of shrimp in every bite! The tangy cream cheese is the perfect combination to pair with pieces of plump shrimp and their ocean-like flavor!
Shrimp Rangoons Recipe
Shrimp rangoons, or shrimp wontons, are a favorite appetizer from Chinese-American food restaurants! They're easy to make at home too!
The delicious filling combines cream cheese with tiny shrimp, soy sauce, seasoning, and fresh chopped chives. Pair the creamy filling with the ultra-crisp wontons and you have an addictive appetizer that the whole family will love!
What You’ll Need to Make Shrimp Rangoons
- Wonton Wrappers - you can usually find your premade wonton wrappers in the produce section of your local grocery stores. These thin sheets of pastry are prone to drying out rapidly! To keep your wonton wrappers from drying while you fill the wontons, place a damp paper towel over the unused wrappers while you work.
- Shrimp - this is the perfect use for those tiny canned shrimp! You can always use whatever shrimp you have on hand, just be sure to finely chop any other size shrimp.
- Cream Cheese - softened at room temperature so that you can mix the filling easily.
- Seasoning - use some soy sauce, garlic powder, and fresh chives for a tasty wonton filling! Generally speaking, use 1 teaspoon of dried herbs for each tablespoon of fresh herbs.
How To Make Shrimp Rangoons
Gather your supplies and get your oil preheating. No matter whether you're using a deep fryer, saucepan, or deep skillet you will need to bring your oil up to 350ºF ( 175ºC ) before frying. *Make sure that you allow a moment between batches for your frying oil to return to the correct temperature!
Mix the Filling
I like to break up and mix my softened cream cheese before adding the rest of my ingredients. Once I have a smooth, creamy base then I can go ahead and mix in the tiny shrimp, soy sauce, garlic powder, and fresh chives.
- Grab a few of your wonton wrappers at a time, and portion the filling into the center of each square.
- Use roughly ½ tablespoon of the filling for each rangoon.
- Brush egg white or water onto all four edges of your wonton wrapper to seal securely ( see step 1 below ).
Fold the Rangoons
Step 1 Rangoon Folding - Portion and fill a few wonton wrappers at a time. Brush or trace egg white or water onto the edges.
Step 2 Rangoon Folding - pinch the opposite corners together above the filling.
Step 3 Rangoon Folding - pull the third corner toward the gathered opposite corners above the filling.
Step 4 Rangoon Folding - pull the last corner up toward the first three corners.
Step 5 Rangoon Folding - using your thumb and index finger of one hand, keep the four corners pinched together above the filling. Use your thumb and index finger of your other hand to go along and pinch the seams together. Repeat on all 4 seams until sealed completely. *You don't want your rangoons bursting while frying!
Fry the Shrimp Rangoons
Once you have worked through all of the rangoons, cook them in batches so that they are not crowded when frying. Fry 3 - 4 at a time for approximately 3 minutes, or until lightly golden brown in color.
Remove the cooked rangoons and transfer them to a paper towel-lined plate. Repeat until all of the rangoons are cooked, then serve with sweet and sour sauce, bang bang sauce, or some sweet chili sauce. Enjoy!
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📖 Recipe Card
Shrimp Rangoons
Ingredients
- 24 wonton wrappers
- 8 oz cream cheese (room temperature)
- 2 cans tiny shrimp (Chicken of the Sea Tiny Shrimp, 2 4-ounce cans or 8 ounces of cooked shrimp, finely chopped)
- 2 tablespoon soy sauce
- ½ tablespoon garlic powder
- 1 tablespoon fresh or dried chives
- 1 egg white (or water)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat your oil to 350 degrees F (175 degrees C) in a deep fryer, saucepan, or deep skillet.
- In a small bowl combine drained canned shrimp, cream cheese, soy sauce, garlic powder, and chives.
- Mix lightly until the filling ingredients are combined and cream cheese is smooth.
- In the center of a wonton wrapper place a small amount of the mixture, about half a tablespoon.
- In a small bowl lightly whisk up the egg white and brush the edges of your wonton wrappers.
- Begin by folding two opposite corners together.
- Next fold over another side of the wrapper, meet it in the center.
- Now fold the last corner up to meet in the middle with the rest and pinch.
- After all the corners are in the middle, using your thumbs to seal the edges.
- Repeat for the remaining wonton wrappers.
- Next, working in batches, fry the rangoons for about 3-4 minutes until lightly browned.
- Transfer the cooked wontons to a paper towel-lined plate to drain off the excess oil.
- Serve immediately.
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