Crab Rangoons

Ingredients

• 8 ounces surimi crab sticks shelled cooked
• 8 ounces cream cheese 
• 1 large eggs 
• 2 tablespoons ginger fresh minced
• 2 tablespoons garlic fresh minced
• 0.3 cup green onions chopped
• 1 tablespoon soya sauce reduced-sodium
• 1 serving mustard mixed sweet with hot chili oil, and asian chili sauce hot chinese-style
• 1 serving vegetable oil for frying
• 30 square wonton wrappers (3 in.)

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• baking paper
• oven
• whisk
• pot
• kitchen thermometer
• slotted spoon

Directions

1. Whirl cream cheese, ginger, garlic, and soy sauce together in a food processor until smooth.
2. Transfer mixture to a medium bowl. Stir in green onions and crab.
3. Whisk together egg and 1 tbsp. water in a small dish.
4. Lay wonton wrappers flat.
5. Brush with egg wash, covering completely with a thin layer. Spoon a scant 1 tbsp. crab mixture onto center of each wonton. Pull up corners so all four meet in the center, pressing edges together to seal. Set on a rimmed baking sheet lined with a sheet of parchment paper.
6. Fill a wide pot with 2 in. oil.
7. Heat over medium heat to 350 on a deep-fry thermometer. Working in batches of 3 or 4, fry rangoons, turning as needed, until golden brown, about 8 minutes. Use a slotted spoon to transfer rangoons to a plate lined with paper towels.
8. Let cool slightly before serving with dipping sauces.
9. Make ahead: Through step 2, up to 3 hours, chilled, or 2 weeks, frozen.