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Hummus Salmon Rangoon
December 15, 2014
The filling is just hummus, flaked salmon, and cucumber.
Mix it all together good.
A little egg wash on 2 of the edges, then fold it over and seal it up.
Not hard.
Fry for like 3 minutes until it is all browned up.
These are really great! Creamy insides with just enough salmon flavor.
The little bit of cucumber adds some texture.
And the soy sauce dip is the perfect accompanyment.
Hummus Salmon Rangoon
For: 24 Rangoons
- 10 Ounces Sabra Original Hummus
- 1/2 Cup Diced Cucumber
- 3/4 Cup Cooked Flaked Salmon
- Oil for Frying
- Wonton Wrappers
- 1 Egg
- Dipping Sauce
- Soy Sauce
- Rice Vinegar
- Scallions
Instructions
- Mix the hummus with the fish and cucumbers and stir well.
- Beat the egg with a splash of water. Heat oil to 350.
- put about a tablespoon of the mixture on to one of the wonton wrappers. With your finger, paint some egg onto 2 of the 4 edges of the wrapper. Fold the wrapper into a triangle so that the wet edges meet the dry edges. Press to seal really well.
- Repeat until you use all the filling. Fry for about 3 minutes until fully browned.
- Mix the sauce ingredients and serve the wantons with the sauce.
