Cream Cheese Dill Pickle Rangoons with a Twist!
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup fresh dill, finely chopped
- 2 cloves garlic, minced
- 1 cup dill pickle chips, dried off
- 1/2 cup imitation crab (optional), flaked
- 24 wonton wrappers
- Cooking spray or oil for frying
Instructions:
- In a mixing bowl, combine the softened cream cheese, fresh dill, and minced garlic. Mix until well incorporated.
- If you’re adding imitation crab, gently fold it into the cream cheese mixture.
- Lay out the wonton wrappers on a clean surface. Have a small bowl of water nearby for sealing the wrappers.
- Place a teaspoonful of the cream cheese mixture in the center of each wonton wrapper.
- Add a dill pickle chip (and imitation crab if using) on top of the cream cheese mixture.
- Dip your finger in water and moisten the edges of the wonton wrapper. Fold the wrapper diagonally, creating a triangle, and press the edges to seal.
- If air frying:
- Preheat your air fryer to 375°F (190°C).
- Lightly coat the rangoons with cooking spray.
- Place them in the air fryer basket, ensuring they are not touching.
- Air fry for 5-7 minutes or until golden and crispy.
If frying:
- Heat oil in a pan or deep fryer to 350°F (175°C).
- Fry the rangoons in batches until they are golden brown, about 2-3 minutes per side.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve the Cream Cheese Dill Pickle Rangoons with a dipping sauce of your choice, such as sweet chili sauce or soy sauce with a splash of rice vinegar.
Enjoy these delightful and crispy rangoons with a burst of creamy, dill, and pickle goodness
