Roll out your dough thin. Make it as thin as you can get it. It should be almost transparent.
Soften your cream cheese. Make sure your cream cheese is soft before mixing it into the crab meat. You will want to fold in your crab meat gently as to avoid breaking apart the lumps.
Don’t over fill your wontons. Only use 2 teaspoons of the filling. If you use too much it may cause your wonton wrapper to tear.
Test your oil. We recommend frying only one rangoon in the oil first to make sure the temperature is perfect before you fry the rest of them.
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