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Hummus Salmon Rangoon
December 15, 2014

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.