Shrimp Rangoon Salmon Recipes

Steps:

• Mix first five ingredients until well incorporated.
• Add shrimp and mix gently.
• Fill wonton wrappers with 3/4 tsp shrimp filling.
• Moisten two adjoining sides using index fingers dipped in water.
• Fold over opposite sides to make a triangle and seal well.
• Deep fry wonton in 350F oil until golden brown.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal.
• Place wontons in the hot oil; fry until golden brown, about 3 minutes.

Steps:

• Chop the scallions.
• Chop the shrimp into small pieces, approximately the size of your finger nail (maybe a little smaller).
• In a bowl, mix the scallions, shrimp, and cream cheese.
• Place a dollop of the mixture in the center of the won-ton wrapper.
• Run a finger under tap water and trace the edge of the won-ton wrapper with your finger. This ensures that your rangoon won't open during when fried.
• Stick the wet edges of the won-ton wrapper together into a triangular shape. Then press two corners of the triangle together for a won-ton shape.
• Fry in hot oil until browned (3-5 min).
• Remove the rangoon onto a paper towel to allow some of the oil to run off.

Steps:

• Stir softened cream cheese, I soften mine by putting it in a glass bowl and microwaving it for about a minute at 50% power.
• Stir in crumbled salmon, scallions, lemon juice, sugar, onion and garlic powders and worcestershire sauce.
• set aside.
• Cut egg roll wrappers into quarters, so you end up with 24 squares.
• Mix egg with 1 tsp water in a small bowl.
• Put about 3/4 tsp salmon filling into the center of each square.
• Brush edges with egg mixture.
• Pinch and seal edges of egg roll wrapper around filling sealing tightly and making sure that all air is pushed out. You can make them fancy by bringing all four corners up together and sealing the seams, but it's easier to just fold the wrapper in half, corner to corner to make a triangle -- they are less likely to burst when frying.
• Place finished rangoons in the freezer so that the cheese can firm up -- at least 30 monutes.
• Deep fry for ubtil golden brown in 350 degree oil.
• Drain on papaer towels.