Jumbo Smoked Salmon Rangoon
Jumbo smoked salmon rangoon is a crispy, crowd-pleasing twist on the classic crab rangoon. Creamy cream cheese is blended with smoky salmon, garlic, and green onions, then sealed in egg roll wrappers and fried until deep golden and crunchy. Finished with spicy mayo, sweet chili sauce, and chili oil, these oversized rangoons deliver bold flavor and satisfying texture in every bite.
Tasty Team
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 6 servings
Filling:
- 8 oz smoked salmon, coarsely chopped
- 8 oz cream cheese, softened
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 4 garlic cloves, grated
- 3 green onions, thinly sliced, plus more for garnish
Additional Ingredients:
- 12 egg roll wrappers
- water, as needed
- 2 cups neutral cooking oil (such as canola oil or vegetable oil)
- kosher salt, to taste
- 3 tablespoons spicy mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon chili oil
- 1 teaspoon white and/or black sesame seeds
Nutrition Info
- Calories 1054
- Fat 99g
- Carbs 28g
- Fiber 0g
- Sugar 3g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Make the filling: Stir together the salmon, cream cheese, soy sauce, sugar, garlic powder, white pepper, garlic, and green onions in a bowl until fully combined and creamy. Set aside.
- Lay 1 egg roll wrapper flat on a work surface. Scoop about 3 tablespoons of the filling onto the center of the wrapper. Top with a second egg roll wrapper, and press the edges together firmly using fingers dipped in water to seal tightly. Repeat with the remaining wrappers and filling.
- Heat the neutral oil in a large, deep skillet or pan over medium-high until an instant-read thermometer inserted into the oil registers 350°F (180°C). Working in batches of 1 or 2 rangoons, carefully add the rangoons, and fry until the rangoons are deep golden and crispy on both sides, and they float to the surface, 2–3 minutes, flipping halfway through the cook time. Transfer to a paper towel-lined plate, and immediately sprinkle with salt to taste.
- Arrange the crispy rangoons, overlapping slightly, on a large plate or a wooden serving board. Drizzle with the spicy mayo, sweet chili sauce, and chili oil. Sprinkle with the sesame seeds, and garnish with additional green onions. Serve immediately while hot and crispy.
- Enjoy!
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