Pickle Rangoons
We swapped out crab for tangy pickle in these crunchy and addictive pickle rangoons! Freshly diced pickles are mixed into a tangy cream cheese with a spicy pickle seasoning, then tucked inside a wonton wrapper and fried to golden perfection. Serve with ranch or a sweet and sour sauce for the finish!
Pickle Rangoons
PS Seasoning Chef
6
30 minutes
6 minutes
American
Appetizer
We swapped out crab for tangy pickle in these crunchy and addictive pickle rangoons! Freshly diced pickles are mixed into a tangy cream cheese with a spicy pickle seasoning, then tucked inside a wonton wrapper and fried to golden perfection. Serve with ranch or a sweet and sour sauce for the finish!
Ingredients
- 8 OZ – Cream Cheese, softened
- 2 – Pickle Spears
- 3 TB – Pickle Juice
- 2 TB – Spicy Dill Pickle Wing Rub
- 16 – Wonton Wrappers
Directions
- Cut the pickle spears into a small dice.
- In a mixing bowl, combine the cream cheese, diced pickle, pickle juice and Spicy Dill Pickle Wing rub. Stir until well combined.
- Lay out a wonton wrap and add ¾ oz of the cream cheese mixture to the center.
- Lightly wet the edges of the wonton with water and then fold into the rangoon shape.
- Pull the sides in to seal and then pinch the corners.
- Repeat with the remaining mix and wrappers.
- Preheat fryer to 350 degrees.
- Fry the rangoons for 4-7 minutes until crispy and golden brown.
- Place the fried rangoons on a paper towel lined tray to dry for 5 minutes.
- Serve and enjoy!
