![]() Carefully place the Shrimp Rangoon in the hot oil and fry them until they turn golden brown, usually around 2-3 minutes per side. Heat oil in a deep fryer or a large pot to about 350☏ (175☌).Repeat this process with the remaining wonton wrappers and filling until all the Shrimp rangoons are assembled.Fold the wrapper in half diagonally to form a triangle and press the edges together to seal. Moisten the edges of the wonton wrapper with water to help seal it.Take a wonton wrapper and place about 1 tablespoon of the shrimp and cream cheese mixture in the center. Now, it’s time to assemble the Shrimp Rangoon.In a mixing bowl, combine the chopped shrimp, softened cream cheese, finely chopped green onions, minced garlic, soy sauce, Worcestershire sauce, and ground ginger.You can use a knife or a food processor for this step. Next, chop the shrimp into small pieces.Rinse them under cold water and pat them dry with paper towels. Sausage balls are a great appetizer or finger food. I think they are perfect as is but some great dips are: If you choose to brush them use the same amount of salt, garlic powder, onion powder but add dried parsley (1 tsp) with about 4 tablespoons of butter. Remove from oven and use the tip above to brush them or serve them as is after they have cooled a bit. ![]() This will take about 15 minutes, they cook really fast.
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