Best Chicken Rangoon Recipes

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.

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

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