Bring all four corners of the wonton wrapper up to the center and pinch them together to seal. This creates a small pouch.
Flower Fold: Bring two opposite corners to meet in the middle, then pinch to seal. Bring the remaining two corners to the middle and pinch to seal.
Prepare for Frying: Heat about 2-3 inches of vegetable oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
Fry the Rangoon: Carefully place the assembled rangoon in the hot oil, a few at a time. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy rangoon.
Cook Until Golden: Fry the rangoon for about 2-3 minutes per side, or until they are golden brown and crispy.
Drain: Remove the fried rangoon from the oil with a slotted spoon and place them on a plate lined with paper towels to drain off excess oil.
Cool and Serve: Let the rangoon cool slightly before serving. Serve warm with sweet chili sauce or duck sauce for dipping.
Tips and Variations:
Air Fryer Option: For a healthier option, you can air fry the rangoon. Preheat your air fryer to 375°F (190°C). Lightly brush the rangoon with oil and air fry for about 6-8 minutes, flipping halfway through, until golden brown and crispy.
Baking Option: You can also bake the rangoon. Preheat your oven to 375°F (190°C). Place the rangoon on a baking sheet lined with parchment paper. Brush lightly with oil and bake for about 10-12 minutes, or until golden brown.
Additions to Filling: Try adding a pinch of ginger, a dash of soy sauce, or a few drops of sesame oil to the filling for extra flavor.
Spicy Rangoon: Add a pinch of red pepper flakes or a dash of sriracha to the filling for a spicy kick.
Make-Ahead: You can assemble the rangoon ahead of time and store them in the refrigerator for up to 24 hours before frying. Be sure to keep them covered to prevent them from drying out. You can also freeze them for longer storage. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Real Crab Meat: For a more decadent treat, use real crab meat instead of imitation crab. Be sure to pick through the crab meat to remove any shells.
Enjoy your homemade Crab Rangoon! Let me know if you have any other questions.
