A shrimp rangoon is a small, bite-sized appetizer of cream cheese and chopped shrimp wrapped in a wonton and fried until golden. For a lighter option, you can air fry them instead of deep frying.
Recipe | How to Wrap Wonton Wrappers? | Asian Sweet Chili Sauce
If you enjoy crab rangoon, try these shrimp rangoon too — they offer a similar creamy, savory pop of flavor. Both are worth making.
I’ve also made crab rangoon crescent rolls, which are equally tasty. Feel free to make both if you can’t decide.
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Ingredients
The main ingredients for shrimp rangoon are:
- Cream cheese
- Shrimp (cooked, deveined, chopped)
- Green onion
- Worcestershire sauce
- Garlic powder
- Wonton wrappers
These rangoon use small cooked shrimp that are chopped finely so they combine smoothly with the cream cheese. If you prefer crab, substitute an equal amount of imitation crab or lump crab meat, finely chopped.
If you buy a larger bag of shrimp, any leftovers work well in salads or pasta the next day. Use the shrimp promptly for best quality.
Traditionally, wontons are boiled and served in soup while rangoons are fried. In many menus you’ll see the terms used interchangeably — for example, a “fried wonton” is often the same as a rangoon.
Tip
To speed preparation, pulse the shrimp and cream cheese in a food processor until well combined, then fold in the green onion and seasonings.
How Do You Wrap Wonton Wrappers?
There are several popular folding methods. The “bonnet” fold is classic and attractive, while an envelope fold adds extra security so the filling won’t escape during frying.
To fold a bonnet: place a teaspoon of filling near one corner of the wrapper, wet the edges with water, fold to form a triangle, then bring the two points to the center and press to seal. If frying, you can fold the remaining top point down for an envelope finish to prevent leaks.
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Deep Frying
Vegetable oil (such as soybean or safflower) and peanut oil are common choices for deep frying. Heat oil to about 350°F and fry rangoon in small batches for 5–7 minutes, turning as needed, until they are golden brown. Drain on paper towels.
Different oils vary in saturated fat content, but all add fat and calories, so consider frying in moderation or using the air fryer for a lighter finish.
Using an Air Fryer
The air fryer is a great way to cut oil and reduce calories. Preheat the air fryer to 350°F, spray the basket lightly with olive oil spray, arrange rangoon in a single layer, and cook about 5 minutes. Lightly spray the tops, turn, and cook another 3–5 minutes until crisp and golden.
For air frying, the classic bonnet fold works well. For deep frying, consider the envelope fold to reduce the risk of filling leakage.
How to Serve
These rangoon pair beautifully with Asian sweet chili sauce, which offers sweet, gingery notes with a bit of heat. You can purchase a ready-made sauce or make your own from a reliable recipe.
Recipe
Shrimp Rangoon Fried Cheese Wonton
For more information, check the recipe details in the attached 24Bite post.
Equipment
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Deep Fryer (optional) or tall skillet/medium saucepan
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Air Fryer (optional)
Ingredients
- 4 ounces Cream Cheese, softened
- 4 ounces Shrimp, about 34 small cooked shrimp, tails off, chopped
- 1 Green Onion, chopped
- ½ teaspoon Worcestershire Sauce
- ½ teaspoon Garlic Powder
- 25 Wonton Wrappers
- Oil for Deep Frying, optional
- Olive Oil Spray, optional for air fryer
Instructions
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Place softened cream cheese in a bowl and mash with a fork until smooth.
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Chop green onion and shrimp finely so the filling seals easily inside the wrapper.
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Keep wonton wrappers covered with a damp cloth while you work to prevent drying.
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Stir chopped shrimp, green onion, Worcestershire sauce, and garlic powder into the cream cheese until evenly combined.
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Place about 1 teaspoon of the mixture near one corner of a wonton wrapper.
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Keep a small bowl of water nearby. Brush a thin line of water along the wrapper edges, fold diagonally to make a triangle, then bring and wet each side point to fold toward the center and seal. For extra security when frying, fold the top point down to form an envelope.
Deep Frying
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Heat oil to 350°F in a deep fryer or a deep skillet.
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Fry rangoon in small batches for 5–7 minutes, turning as needed, until golden brown. Drain on paper towels.
Air Fryer
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Preheat air fryer to 350°F.
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Lightly spray the air fryer basket with olive oil. Place rangoon in a single layer and cook about 5 minutes. Spray the tops, flip, and cook another 3–5 minutes until golden and crisp. Remove and serve.
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Important: When possible, use a kitchen scale for dry ingredients for more accurate results. If you don’t have a scale, use the spoon-and-level method for measuring flour to avoid packing too much into the cup.
Notes
Nutrition estimates vary depending on how much oil the rangoon absorb. Air frying reduces oil and calories compared with deep frying.
A typical serving is 2–4 rangoon, depending on appetite and whether they’re served as an appetizer or snack.
Calories from Fat 54
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; 24Bite® is not responsible for actual figures since calculations vary by brands and suppliers. If you have specific dietary needs, verify nutrition and ingredient information from package labels. 24Bite®, Kim Guzman and Christian Guzman are not liable for adverse reactions or outcomes resulting from the use of these recipes or recommendations.
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