These Chinese-restaurant favorites – normally served as an appetizer – are transformed into bite-sized desserts and can be served along side ice cream, a fruit sauce or just sprinkled with powdered sugar.
Servings Per Recipe: 32 Rangoons (16 Servings)
Calories from Fat
Heat the vegetable oil in a deep pan until the oil registers 350°F on a candy thermometer.
Using an electric mixer, mix the cream cheese, pineapple filling, powdered sugar, and vanilla extract on low speed until well blended.
On a clean work surface, work with a few wonton skins at a time. Do not remove too many wonton skins from the package at once as they have a tendency to dry out. Place 1 tablespoon filling in the center of each skin. Fold two corners of the wonton towards the center and pinch shut with a little bit of the filling to seal. Fold the other 2 sides up and glue in the center. Repeat this for all the wonton skins.
When the oil registers 350°F, carefully drop the rangoons into the oil, one at a time. Fry the rangoons until they are crispy and golden brown – approximately 2 minutes. Do not drop too many rangoons into the oil at once or they will not fry properly and make sure the oil is hot enough or the wonton skins won’t get crispy.
Using a slotted spoon, carefully remove the rangoons from the oil and drain on paper towels. Serve warm. Garnish with a fruit coulis or a tropical ice cream or simply dust with powdered sugar.