Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Deep-fried / Smoked Salmon Rangoon Recipe
    Lost? Site Map

    Smoked Salmon Rangoon

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    50 mins

    20 mins

    Not-2-Sweet's Note:

    I love crab rangoon ... who doesn't?...But my boyfriend is allergic to shellfish so he has never been able to try them. I had some leftover eggroll wrappers, so I put this together... he loved them! So did I even though I hate salmon. The filling also is great as a spread for crackers or toasted pita triangles. I didn't measure, so measurements are estimated... just taste as you go .

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    rangoon

    Units: US | Metric

    Directions:

    1. 1
      Stir softened cream cheese, I soften mine by putting it in a glass bowl and microwaving it for about a minute at 50% power.
    2. 2
      Stir in crumbled salmon, scallions, lemon juice, sugar, onion and garlic powders and worcestershire sauce.
    3. 3
      set aside.
    4. 4
      Cut egg roll wrappers into quarters, so you end up with 24 squares.
    5. 5
      Mix egg with 1 tsp water in a small bowl.
    6. 6
      Put about 3/4 tsp salmon filling into the center of each square.
    7. 7
      Brush edges with egg mixture.
    8. 8
      Pinch and seal edges of egg roll wrapper around filling sealing tightly and making sure that all air is pushed out. You can make them fancy by bringing all four corners up together and sealing the seams, but it's easier to just fold the wrapper in half, corner to corner to make a triangle -- they are less likely to burst when frying.
    9. 9
      Place finished rangoons in the freezer so that the cheese can firm up -- at least 30 monutes.
    10. 10
      Deep fry for ubtil golden brown in 350 degree oil.
    11. 11
      Drain on papaer towels.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Smoked Salmon Rangoon

    Serving Size: 1 (102 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.6
     
    Calories from Fat 136
    52%
    Total Fat 15.1 g
    23%
    Saturated Fat 8.7 g
    43%
    Cholesterol 83.1 mg
    27%
    Sodium 426.2 mg
    17%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.1 g
    4%
    Protein 9.9 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites