These Air Fryer Crab Rangoon – cream cheese and crab wontons – are super crispy, delicious and easy to make at home. Never order takeout wontons again!
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Is it even possible to order chinese take away and Not got a batch of cream cheese wannons? My wife and I get an order (or two!) every time. That’s probably because making crab rangoon (cream cheese and crab won tans) at home is usually a bit of a hassle. The shaping, the frying – there’s just no point heating up a huge vat of oil for a few wontons!
What is a won tan?
Wontons are a type of Chinese dumpling made with a thin wonton shell and filling. The wrappers come in two main shapes: circles or squares.
Most grocery stores these days stock at least one brand of wonton wrappers, although you may have to ask around to find them. Since won tan wrappers need to be refrigerated, check the deli section or prepared vegetable section first.
I prefer the square wonton wraps for this recipe as they are larger and easier to seal.
Ingredients for these wontons
I like a mix of cream cheese, crab, scallions, and a dash of soy sauce for my crab rangoon. Classic Crab Rangoon also adds a dash of Worcestershire sauce, but I prefer it without. If you love Worcestershire, add a few spritzes to taste before assembling the won tans.
You can also make these without the crab for regular cream cheese wantons (equally delicious). Due to the reduced filling volume, you only get less wonton from the recipe. (Here’s also a veggie and cream cheese version that’s easy to adapt to the air fryer!)
Tips for making wontons
Won-Tans are sturdier than you think, and working with them is pretty easy once you get the hang of it. Here are my basic rules for working with wontons:
- Don’t overfill them: Make a maximum of one tablespoon of filling per wonton. I tend to make a skimpy tablespoon, which is probably closer to two teaspoons. If you overfill them, the wontons will explode while frying.
- Use water to caulk: You can also use egg wash, but water works just as well. Paint the edges of the wonton with water, then curl the corners to the center.
- Squeeze out air: When sealing the wonton, try to squeeze out as much air as possible. If you have too much air in the filling, it will puff up during frying and cause the wonton to burst.
Why the air fryer is great for wontons
I love the air fryer for this recipe. The wontons will be very crispy on top and even a little crispy on the bottom. The hot air fryer also makes cleaning super easy. Form won tans, fry, eat, done! Just remember to spray the air fryer basket with non-stick spray to avoid sticking issues.
- New to the air fryer? Check out our beginner’s guide to using an air fryer.
Don’t have an air fryer? You can still make these won tans! Just use a fryer or a sturdy deep pot. Heat your oil to 350°F, then fry for three to four minutes or until the wontons are golden brown.
A great wonton sauce
My favorite dipping sauce for these won tans is a mixture of soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes. It’s as simple as a dipping sauce, but packs some serious flavor!
Make ahead wontons
You can shape and fill the wontons ahead of time and store them on a baking sheet in the fridge for up to a day until ready to air fry. Make sure the won tans don’t touch each other on the baking sheet, though — they could stick together and tear when you pull them apart.
How to freeze won tans
If you have an abundance of won tans, you can freeze them Before you fry them. Freeze them on a parchment-lined baking sheet and store them in a freezer-safe bag once they’re frozen solid.
To cook them, you can go straight from the freezer to the air fryer, but add two to three minutes to the cooking time to account for the frozen filling.
More great Air Fryer recipes
- Air Fryer Falafel
- Air Fryer Chinese Spring Rolls
- Fried chicken from the air fryer
- Crispy Air Fryer Chickpeas
- How to make crispy air fryer french fries
Air Fryer Crab Rangoon
ingredients
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30 square won tan wrappers
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8 ounces room temperature cream cheese
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4 ounces lump crab meat or imitation crab
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2 tablespoons chopped green onions
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2 teaspoons soy sauce
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Non-stick spray for hot air fryers
- For the dipping sauce:
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1/4 cup soy sauce
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1 tablespoon sesame oil
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1 tablespoon rice wine vinegar
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Sesame seeds, for garnish
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Red pepper flakes for garnish
method
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make filling:
In a small bowl, stir together the cream cheese, shrimp, scallions, and soy sauce. Mix well so the filling is a uniform consistency and the shrimp are evenly distributed.
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Make the won tans:
Working with a square wrapper at a time, place 1/2 tablespoon of filling directly into the center of the wonton. Use your finger to paint the edges of the wonton with warm water, then pinch the corners so they meet in the center to form a dumpling. Use your fingers to squeeze out as much air as possible around the edges while sealing the dumpling.
I usually make 6-7 dumplings at a time and then make the rest while they cook. You can also make them all ahead of time and store them in the fridge for up to a day.
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Fry wontons:
Spray the air fryer basket with non-stick spray. Place as many wontons as possible in the air fryer basket without touching them. You should be able to fit 7-8 wontons. Air fry the won tans at 350°F for 6 minutes until crisp and golden brown.
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Serve wonton:
Allow the wontons to cool briefly, then serve with the dip. Cooked wontons don’t keep very well (they get mushy), so only cook as many as you want to eat right away!
