Sunday, October 14, 2007

Crab Rangoon and Spring Rolls

The first time I ever ate a crab rangoon, I expected to bite into a big bite of crab, not cream cheese! It happened to be the grossest thing I ever ate. I love cream cheese on BAGELS, but not in a fried puff. Ew. The thought of it is just so gross...but they are my husband's favorite appetizer. So I decided to to make them for him (just 'cause I love him so much). But what can I do with the rest of the wonton wrappers? My favorite app: spring rolls!

The crab rangoons are the triangles on the right, and the spring rolls are the rectangles on the left. We tried 3 dipping sauces: sweet and sour sauce (straight from the jar with some red pepper flakes mixed in), homemade sesame-soy sauce (recipe here), and plum sauce (straight from the jar with a dash of rice vinegar stirred in to take down the sweetness level).

Crab Rangoon
10 ounces whipped cream cheese
10 ounces crab meat
1 tsp ginger root, grated
2 Tbsp scallions, finely chopped
24 wonton wrappers
non-stick cooking spray
1 Tbsp sesame oil

Preheat oven to 375 degrees.

In a bowl, mix cream cheese, crab meat, ginger, and scallions until blended well. Place approximately 1 1/2 tablespoons of the mixtures in the center of a wonton wrapper. Wet edges of the wrapper and fold over, corner to corner, to form a triangle. Seal edges by pressing firmly and pinching closed. Repeat until all wrappers and mixture is used.

Place all filled wrappers on a baking sheet sprayed with non-stick cooking spray. Lightly brush the tops of each wrapper with the sesame oil.
Bake for 20 minutes until golden brown.

Yields 6 servings (4 rangoons each)

WW info: 2 points per crab rangoon.

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Spring Rolls
2 cups finely shredded green cabbage
1/4 cup finely shredded carrot
3 Tbsp scallions, finely chopped
6 ounces ground chicken or pork
24 wonton wrappers
non-stick cooking spray
1 Tbsp sesame oil

Preheat oven to 375 degrees.

Add the cabbage, carrot, scallions, and ground meat together. Toss lightly until mixed. Place about 2 tablespoons of the mixture in the center of each wrapper. Wet the edges of the wrapper and fold over in half, pressing the edges firmly and pinching them to seal the wrapper closed.

Place filled wrappers on a baking sheet sprayed lightly with non-stick cooking spray and brush the tops of each wrapper with the sesame oil.

Bake for 25 minutes until golden brown.

WW info: 1 point per spring roll.


5 comments:

Ally said...

Wow, everything looks delicious! I absolutely love crab rangoons, great job!

MrsPresley said...

glad you are starting to appreciate asian cuisine a little bit more :) i love crab rangoon! looks like you did a great job making everything :)

Kayte said...

yumm!!! everything looks incredible.

Trisha said...

I can't wait to try these! I LOVE crab ragoons (so does my husband) and these seem much better than the regular 5 points per ragoon at the restaurant! :o)

KC said...

wow only 2 point! wow are you sure. Did you can crab or fresh meat. Thanks for the postings just came across your blog