Crab Rangoon With Sweet Ginger Chili Sauce


8 ounces cream cheese

8 ounces fresh or canned crab meat, flaked

1/2 tsp Worcestershire sauce

1/2 tsp soy sauce

1/4 tsp freshly ground pepper

2 green onions, finely sliced

1 large clove garlic, finely minced

1 teaspoon red onion, chopped

1 package won ton wrappers

2 egg whites

1 bottle vegetable oil for deep-frying

1 bottle The Ginger People® Sweet Ginger Chili Sauce



Combine crab and cream cheese. Mix in the remaining filling ingredients. Place 1 teaspoon of filling in the middle of each wonton. Rub each corners of wonton with egg white. Pinch corner of wonton together. Fry wontons in small batches, taking care not to overcrowd the wok. Deep fry for 2-3 minutes until golden brown. Drain on paper towels. Serve with Sweet Ginger Chili sauce.

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