A slightly sweet, cream cheese filling and deep frying makes these treats just like their restaurant counterparts. Don’t be shocked by the inclusion of Worcestershire here – the basic ingredients of the stuff are staples in the Asian kitchen. This recipe makes 16 rangoons.


4 oz cream cheese (for vegan variation use Tofutti)
1/4 cup green onions, minced
1/4 tsp. worcestershire sauce
1/4 tsp. gf tamari
1 very small clove garlic, minced (about 1 tsp)
1 container/small can crab meat

1 recipe Won Ton Wrappers


Beat the cream cheese, onions, sauce, tamari, garlic, and crab meat together. Take 1 1/2 tsp. of the filling and place in the center of each won ton wrapper. moisten the straight edges of the wrapper and,placing your fingers on each straight edge, press them together in the center, so that the corners form little pockets, or petals. This will take a few times to get exactly right.

Heat at least 2 inches of oil in a wok or deep fryer and fry the rangoons a few at a time. Allow to cool for a few minutes before serving.