Chicken Rangoon Recipes

CHICKEN RANGOON

Chicken Rangoon image

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

Ingredients

1 (8 ounce) package cream cheese, softened
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
1 dash Worcestershire sauce, or to taste
1 dash soy sauce, or to taste
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 cup chopped cooked chicken
1 (16 ounce) package wonton wrappers
peanut oil for frying

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

CHICKEN RANGOON EGG ROLLS

Chicken Rangoon Egg Rolls image

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

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon 2% milk
2 teaspoons reduced-sodium soy sauce
3/4 cup finely chopped cooked chicken
1/2 cup shredded carrot
2 green onions, thinly sliced
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
12 egg roll wrappers
Oil for deep-fat frying
Sweet-and-sour sauce, optional

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.

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