Imagine biting into a perfectly crispy, golden wonton shell, only to be greeted with a creamy, savory crab filling that’s just the right balance of richness. Now, pair that with a tangy, sweet, and slightly spicy orange chili sauce, and you’ve got yourself a dish that’s pure magic! Crab Rangoons with Orange Sweet Chili Sauce are the ultimate appetizer, party snack, or just a fun treat to enjoy whenever the craving strikes.
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These little crispy pockets of deliciousness are a game-changer! Whether you’re hosting a gathering or treating yourself to a special snack, these rangoons will steal the show. Trust me, once you make them, you won’t be able to stop at just one!
Why You’ll Love Crab Rangoons with Orange Sweet Chili Sauce
This recipe isn’t just about the flavors, it’s about the entire experience! Here’s why it’s a winner:
Crispy & Creamy: The wonton wrapper gets crispy and golden while the filling is creamy, cheesy, and perfectly savory with that sweet crab flavor. It’s the best combination of textures!
Bold Sauce: The Orange Sweet Chili Sauce is the star of the show. It brings a zesty, sweet, and spicy punch that makes each bite of crab rangoon even more irresistible.
Fun to Make & Share: These crab rangoons are a blast to make, and they’re even more fun to share with friends and family. The crispy shells and creamy filling make them perfect for any occasion.
Easy to Customize: Don’t have crab? You can swap it out for shrimp, chicken, or even a veggie mix to make these rangoons your own. The sauce is so versatile that you can tweak it to suit your spice level too!
Crowd-Pleasing: Whether you’re serving them at a party or making them for dinner, these crab rangoons are always a hit. They’ve got that universal appeal that everyone loves.
Ingredients in Crab Rangoons with Orange Sweet Chili Sauce
These crab rangoons are made with simple ingredients that come together to create the perfect balance of crispy, creamy, and savory. Here’s what you’ll need:
Wonton Wrappers: These are the crispy shells that hold everything together. They crisp up beautifully when fried.
Cream Cheese: The creamy base of the filling that makes these rangoons so smooth and delicious.
Crab Meat: Fresh or imitation crab will work. This gives the rangoons their signature seafood flavor.
Green Onions: They add a nice pop of color and a mild onion flavor that complements the crab perfectly.
Garlic Powder: A little bit of garlic to elevate the savory flavors.
Salt & Pepper: To season the filling to perfection.
Vegetable Oil: For frying. It helps create that crispy exterior that’s just so irresistible.
For the Orange Sweet Chili Sauce:
Orange Juice: Freshly squeezed orange juice for a sweet, tangy base.
Sweet Chili Sauce: This is the key to the sauce’s signature sweet and spicy flavor.
Rice Vinegar: A bit of acidity to balance the sweetness.
Soy Sauce: Adds depth of flavor and a touch of saltiness to the sauce.
Garlic: To round out the sauce’s flavor profile.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get these crab rangoons crispy and golden, and the sauce nice and zesty!
Prepare the Crab Filling: In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, salt, and pepper. Mix everything together until smooth and well incorporated. Set aside.
Fill the Wontons: Place a small spoonful of the crab mixture in the center of each wonton wrapper. Wet the edges of the wrapper with a little water, then fold it into a triangle or pouch shape, pressing the edges to seal tightly. Repeat until all the wontons are filled.
Heat the Oil: Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat. You’ll know the oil is ready when a small piece of wonton wrapper crisps up immediately when dropped in.
Fry the Rangoons: Carefully place the filled wontons in the hot oil and fry them in batches for about 2-3 minutes or until golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain.
Make the Orange Sweet Chili Sauce: While the rangoons are frying, combine orange juice, sweet chili sauce, rice vinegar, soy sauce, and garlic in a small saucepan over medium heat. Stir and bring to a simmer. Let it cook for about 3-4 minutes until it thickens slightly.
Serve: Serve the crispy crab rangoons hot with the orange sweet chili sauce for dipping. Garnish with extra green onions if desired.
Nutrition Facts
Servings: 6
Calories per serving: 180
Preparation Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
How to Serve Crab Rangoons with Orange Sweet Chili Sauce
These crab rangoons are a versatile dish that pairs perfectly with many different sides. Here are some ideas:
As an Appetizer: Serve these with a side of Asian-inspired cucumber salad or spring rolls to make a delicious starter for your meal.
With Stir-Fry: Pair these rangoons with your favorite stir-fry for a balanced meal that’s full of flavor and texture.
For a Party Snack: They’re perfect for parties, and the sweet chili sauce will have everyone reaching for more. Serve with a variety of dipping sauces like soy sauce or a spicy mayo for variety.
As a Side Dish: These are great alongside grilled meats or seafood. They’re the perfect crispy, creamy contrast to something grilled or roasted.
Additional Tips
Frying Tips: Make sure the oil is hot enough to fry the rangoons quickly. If the oil is too cold, the wontons will absorb excess oil and become soggy.
Serve Immediately: These rangoons are best enjoyed right away while they’re still crispy! The longer they sit, the less crispy they become.
Substitute the Crab: Don’t have crab? You can use shrimp, chicken, or even tofu to make these rangoons your own!
Make a Double Batch: If you’re serving a crowd, make a double batch! These rangoons are so delicious that they’ll disappear quickly.
Customize the Sauce: If you like it spicier, add some sriracha or chili flakes to the sauce. If you prefer it sweeter, add a little extra honey or sugar.
FAQ Section
Q1: Can I bake the crab rangoons instead of frying them?
A1: Yes! You can bake them at 375°F (190°C) for 12-15 minutes or until golden brown and crispy. Just brush them with a little oil before baking to help them crisp up.
Q2: Can I make the crab rangoons ahead of time?
A2: Yes, you can prepare the filling and fill the wontons ahead of time. Store them in the fridge until you’re ready to fry them.
Q3: Can I freeze the crab rangoons?
A3: Yes, you can freeze the uncooked crab rangoons. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. Fry them directly from the freezer when you’re ready to eat.
Q4: How do I store leftovers?
A4: Store leftover crab rangoons in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again.
Q5: Can I make the orange sweet chili sauce spicier?
A5: Absolutely! Add some chili flakes or a splash of hot sauce to the sauce to kick up the heat.
Q6: Can I use imitation crab?
A6: Yes! Imitation crab works perfectly in this recipe, and it’s a great option if you’re looking for a more affordable alternative.
Q7: Can I make these gluten-free?
A7: Yes, just make sure to use gluten-free wonton wrappers or another gluten-free wrapper of your choice.
Q8: Can I use a different dipping sauce?
A8: Definitely! You can serve these with soy sauce, sweet and sour sauce, or even a spicy mayo if you prefer.
Q9: How do I avoid the wontons from opening during frying?
A9: Make sure to seal the edges of the wontons tightly with water before frying. You can also press the seams slightly with a fork to ensure they stay sealed.
Q10: Can I double the recipe?
A10: Yes, you can double the recipe to make more crab rangoons. Just make sure you have enough space in your frying pan or wok for the extra batches.
Conclusion
Crab Rangoons with Orange Sweet Chili Sauce are the ultimate appetizer—crispy, creamy, and full of flavor! Whether you’re making them for a party, a special occasion, or just as a tasty snack, these rangoons are sure to impress. With their crispy texture, savory crab filling, and bold orange sweet chili sauce, they’ll quickly become a go-to recipe. So, what are you waiting for? Grab your ingredients and start frying up these little pockets of joy!
Print
Crab Rangoons with Orange Sweet Chili Sauce
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 35 Rangoons
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Crispy, golden Crab Rangoons filled with creamy crab and cream cheese, paired with a tangy Orange Sweet Chili Sauce. A perfect appetizer or snack for any occasion!
Ingredients
For the orange sweet chili sauce:
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1/2 cup rice vinegar
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1/2 cup granulated sugar
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1 teaspoon grated orange zest
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1/4 cup freshly squeezed orange juice
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3 cloves garlic, minced
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2 teaspoons red pepper flakes
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1 tablespoon cornstarch
For the Crab Rangoons:
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1 (8-ounce) package cream cheese, at room temperature
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1 cup picked lump crab meat
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2 medium green onions, thinly sliced
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1 tablespoon soy sauce
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1/2 teaspoon garlic powder
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35-40 square wonton wrappers
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Vegetable oil, as needed, for frying
Instructions
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For the orange sweet chili sauce:
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Combine the rice vinegar, sugar, orange zest, orange juice, garlic, ¼ cup water, and red pepper flakes in a small pot. Bring to a boil, then reduce to a simmer, stirring until the sugar dissolves. Let it simmer for about 6 minutes.
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In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to make a slurry. Add the slurry to the simmering mixture, whisking to combine. Continue to simmer for an additional 4 minutes, or until the sauce thickens and becomes shiny.
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Remove from heat and transfer to a small bowl or jar to cool completely. Store in an airtight container in the fridge for up to 1 month.
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For the Crab Rangoons:
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In a medium bowl, combine the cream cheese, crab meat, green onions, soy sauce, and garlic powder. Stir to combine.
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Place a teaspoon of filling in the center of each wonton wrapper. Brush the edges with water, fold the wrapper into a triangle, and press to seal, squeezing out any air. Repeat with the remaining filling and wrappers.
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Place the sealed wontons on a flour-dusted baking sheet. Freeze the Rangoons for 15 minutes to prevent the filling from leaking when frying.
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Heat vegetable oil to 350°F (180ºC) in a large cast-iron skillet, ensuring there’s about 2 inches of oil. Fry the Rangoons in batches, about 2 minutes per batch, until golden brown on all sides.
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Remove to a paper towel-lined plate to drain. Repeat with the remaining Rangoons.
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Serve:
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Let the Rangoons cool for about 5 minutes, then serve with the sweet chili sauce for dipping.
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Notes
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Freezing the Rangoons helps maintain their shape and prevents leakage during frying.
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Store leftover dipping sauce in the fridge for up to a month.
Nutrition
- Serving Size: 1 Rangoon
- Calories: 50
- Sugar: 2g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg