Chicken Rangoon Food
CHICKEN RANGOON EGG ROLLS
This is a recipe that I made into my own-a friend served a layered appetizer paired with crackers, and I made it into a fried egg roll! It makes a great finger-food party appetizer. -Debbie Carter, Kingsburg, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger., Place 2 tablespoons filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., Fry egg rolls in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with sweet-and-sour sauce.
Nutrition Facts : Calories 241 calories, Fat 15g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 284mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
CHICKEN RANGOON
I had everything to make crab Rangoon one night except the crab. So I used leftover roasted chicken. Needless to say my family fell in love with them. I'm sharing my recipe, because I think your family will, too! You can substitute turkey or pork for the chicken.
Provided by Suzanne Frideres
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
- Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
- Separate and place wonton wrappers onto work surface. Spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
- Working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. Remove to paper towel-lined plate to drain.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 44.6 g, Cholesterol 66 mg, Fat 28.1 g, Fiber 1.4 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 563.4 mg, Sugar 0.2 g
CRAB RANGOON
This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
Provided by Carol Belle
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
- Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g
CHICKEN CROQUETTES
Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. -Carleen Mullins, Wise, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 croquettes.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
CRAB RANGOON
Make and share this Crab Rangoon recipe from Food.com.
Provided by tranch
Categories Crab
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine crabmeat, cream cheese, A-1 Sauce and garlic powder.
- Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper.
- Gather edges together, moisten with egg yolk and pinch to seal.
- Deep fry in hot oil in bunches until golden brown, about 3 minutes.
- Drain on paper towels.
- Serve hot. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 51.6, Fat 2.4, SaturatedFat 1.3, Cholesterol 14.9, Sodium 118.9, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 2.4
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