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SHRIMP RANGOONS




Source of Recipe


GOODIES CAFE


Recipe Introduction


One of our most popular dishes. These rangoons can be made ahead and frozen. There is something about cream cheese and seafood that pushes this dish over the top.


List of Ingredients




To make the cream cheese filling
8 oz pkg of philadelphia cream cheese
3 cloves of garlic
2 tbsp of chopped or dehydrated onion
½ tsp garlic powder
½ tsp of paprika
½ tsp kosher salt
½ tsp parsley

1 pkg of Egg roll wrappers
Enough oil to deep fry the rangoons in a heavy bottom pot
1 egg whisked
1 lb. mdm sized cooked shrimp 31/40 ct
Cornstarch to coat the container used to hold the rangoons



Recipe



Place the egg roll wrapper flat on a cutting board. Brush lightly with the egg and put a tbsp of the cheese mixture into the center. Place two of the 31/40 shrimps on top of the cheese and pull the corners up to form a beggars purse. Place on the cornstarch lined container and proceed with the next one. There are approximately 17 wrappers in each of the packages of egg rolls, continue until all the wrappers have been used. Deep fry at 350 degrees until the pastry is brown and the cheese is melted. Approximately 2 minutes.
At this point the rangoons can be eaten as an hors’doerve just as they are


To prepare them as an appetizer course
Take the flesh of 1-2 ripe mangoes
1 cup of orange juice
½ cup sugar
2 tbsp of cornstarch disolved in the same amount of water
Puree the Mangoes in a blender, add the orange juice and the sugar and heat in a sauce pan. If the juice is too thin, add the disolved cornstarch slowly until it thickens.