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smoked salmon
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Smoked Salmon Cream Cheese Rangoon

A delicious and creamy filling. 
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 8 oz package cream cheese room temperature
  • 1 garlic clove minced
  • 2 tablespoons sliced green onion
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dried dill weed
  • 1 or 2 tablespoons freshly squeezed lemon juice
  • Salt and white pepper to taste
  • 1/2 cup flaked smoked salmon remove any skin or bones
  • 1 package wonton wrappers
  • vegetable oil

Instructions

  • In a medium bowl beat cream cheese until light and creamy, Beat in garlic. green onion, mustard, dill weed, lemon juice, salt and pepper until smooth. Stir in flaked salmon. Chill for one hour.
  • Heat oil in large saucepan, deep fat fryer or cast iron skillet to 375 degrees. Remove cream cheese mixture from refrigerator.
  • On work surface place 4 to 6 won ton wrappers. Keep remaining won ton wrappers covered with plastic wrap. Place a small amount of filling in the center of won ton wrappers, roughly 1/2 teaspoon. 
  • Moisten all sides of won ton wrappers with water, fold wrapper over filling and seal edges OR moisten all sides of won ton wrappers with water, bring corners up to form point and seal edges together.
  • Fry 4 to 6 filled won ton wrappers in 350 degree oil for 1 to 2 minutes in hot oil, turning in to cook evenly or until golden brown. Watch carefully! Remove won ton wrappers from oil and drain on paper towel lined plate. Sprinkle with salt and Serve with sauce of your choice.