Homemade Crab Rangoon with Sweet Chili TRUFF Dip

If you’re looking to impress at your next potluck dinner, this dish will surely do the trick!

These crab rangoons are enclosed in a wonton wrapper, fried to perfection, and are filled with cream cheese, crab meat, and scallions. The homemade sweet chili sauce is a combination of TRUFF original simmered with rice vinegar, sugar, garlic, and crushed red pepper flakes.

Instructions

Place rice vinegar, sugar, water, fish sauce, garlic, rice wine, TRUFF, and crushed red pepper flakes in a medium saucepan and whisk to combine.
Bring to a simmer over medium heat, whisking occasionally, and cook for 3-4 minutes or until the sugar has dissolved.
Add diluted cornstarch to the saucepan, whisk to combine, and continue to simmer the sauce until thickened.
Once thickened, remove from heat and set sauce aside to cool.
Place imitation crab meat, cream cheese, scallions, garlic, and Worcestershire sauce in a medium bowl, and stir to combine.
Place one heaping teaspoon of crab filling in the center of a wonton wrapper. Keep the other wrappers covered while filling each rangoon to keep them from drying out.
Brush the outer edges of the wrapper with a bit of egg wash.
Bring the long edges of the wrapper together in the center and pinch together, creating a pinwheel shape. Repeat this process for the remaining wrappers or until you run out of filling.
Place the wontons on a parchment-lined baking sheet and store in the freezer for 30 minutes.
Heat oil in a large pot or deep fryer over medium-high heat.
Once the oil has reached 350°F, fry wontons until golden brown and crisp for about 1-2 minutes. If necessary, work in small batches.
Using a slotted spoon, remove wontons from the oil and set them aside to drain on a wire rack.
Serve wontons with dipping sauce.