Jumbo Smoked Salmon Rangoon 😍

By Tasty · 30 min

Ingredients

Instructions

1. Stir the smoked salmon, cream cheese, soy sauce, sugar, garlic powder, white pepper, garlic and green onions in a bowl until fully combined and creamy. Set aside.
2. Place one egg roll wrapper flat, scoop about 3 tablespoons of filling into the center, and top with a second wrapper. Press the edges firmly together, using water-dipped fingers, to seal tightly. Repeat with the remaining wrappers and filling.
3. Heat the oil in a large, deep skillet over medium-high until an instant-read thermometer reads 350°F (180°C).
4. Fry the rangoons in batches of 1 or 2 until deep golden and crispy on both sides and floating, 2–3 minutes, flipping halfway through.
5. Transfer to a paper towel-lined plate and immediately sprinkle with salt to taste.
6. Arrange the rangoons, overlapping slightly, on a large plate or wooden board. Drizzle with spicy mayo, sweet chili sauce and chili oil, then sprinkle with sesame seeds and extra green onions. Serve hot.

Summarized from Tasty's video. Watch it for the details.

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