Instructions
Step 1: In a mixing bowl, combine cream cheese, mozzarella, crab meat, garlic powder, onion powder, green onions, salt, and pepper. Mix until well blended.
Step 2: Place a spoonful of the mixture in the center of each wrapper piece. Lightly wet the edges with water and fold to seal, forming a tight ball or triangle.
Step 3: Heat oil in a deep skillet or fryer to 350°F (175°C).
Step 4: Fry the Rangoon bombs in batches for 2-3 minutes or until golden and crispy. Remove and drain on paper towels.
Step 5: Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Storage Information
Store leftover bombs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture. Freezing is not recommended as it may affect the crispiness after reheating.
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