Hey there, foodies! Ready to kick your snack game up a notch? Let's talk Bang Bang Salmon Rangoon! While everyone's familiar with the classic crab version, why not mix things up with this mouthwatering twist? Trust me, it's a game-changer!
Imagine a crispy, golden wrapper stuffed with a creamy blend of salmon and cream cheese. It's like a flavor explosion in every bite! And let's be real, who can resist salmon? Now, let's talk about that satisfying crunch. We all know fried cheese is the bomb, right? Well, Rangoon takes it to a whole new level – crispy on the outside, flavorful on the inside. It's comfort food at its finest!
But here's the best part: you don't have to rely on restaurants anymore. Nope, with just a handful of ingredients and a sprinkle of kitchen magic, you can whip up these tasty treats right in your own kitchen right now. Who needs takeout when you can DIY?
What is Rangoon?
Rangoon, most popularly known for Crab Rangoon or Crab Puffs, is a popular appetizer in American Chinese cuisine. It typically consists of a filling made from cream cheese, crab meat (or sometimes other seafood like shrimp), green onions, and seasonings, which is then wrapped in wonton wrappers and deep-fried until crispy and golden brown. The crispy fried outer shell contrasts nicely with the creamy and savory filling inside, creating a delightful combination of flavors and textures. Rangoon is often served with a sweet and sour dipping sauce or other dipping sauces like sweet chili sauce or soy sauce but in my version, I'm serving it with bang bang sauce.
Why you'll love this recipe
Salmon Rangoon with Bang Bang sauce is like a flavor explosion in every bite! Just like the traditional crab rangoon, salmon rangoon is equally delicious. The creamy salmon filling wrapped in crispy wonton wrappers is already a winner, but add in that spicy and sweet Bang Bang sauce. Whether you're snacking with friends or hosting a laid-back gathering, this dish is sure to be a hit. It is for sure an unforgettable appetizer.
Salmon Rangoon
- Cream Cheese: Provides a creamy texture and balances out the flavors of the other ingredients. It also acts as a binding agent.
- Salmon: It's a key protein component of this particular rangoon recipe. I used tin unsalted, boneless, skinless salmon for this recipe so I can adjust the seasoning to my liking.
- Green Onion: Adds freshness, crunch, and a mild onion flavor to the filling. It enhances the overall taste and texture.
- Garlic: Provides depth of flavor and adds a savory element to the filling. It complements the other ingredients well.
- Kewpie Mayo: Adds creaminess and richness to the filling. I prefer this Japanese version but feel free to use regular Mayo as well.
- Thai Sweet Chili Sauce: Adds sweetness and a hint of tanginess to the filling. It also contributes to the overall flavor profile with its mild heat.
- Soy Sauce: Adds depth of flavor, umami, and saltiness to the filling. It enhances the savory aspect of the dish.
- Sriracha Sauce: Provides heat and adds a spicy kick to the filling. It balances out the sweetness from other ingredients.
- Honey: Adds a touch of sweetness and balances out the flavors of the savory ingredients. It also helps to caramelize the Rangoon during cooking.
- Salt and Pepper: Seasonings that enhance the overall flavor of the filling. Make sure to season to your taste when making the filling.
- Wonton Wrappers: Serve as the outer shell or casing for the filling. These wrappers are the square version which allows you to fold into the classic rangoon shape.
- Oil: Used for frying the rangoon until they are golden brown and crispy. I like to use peanut oil but you can use vegetable or corn oil too.
Bang Bang Sauce
- Kewpie Mayo: Provides a creamy and rich base for the sauce. Kewpie mayo has a slightly different flavor profile compared to traditional mayo, with a tangier taste and creamier texture. It helps to mellow out the spiciness of other ingredients and adds a velvety texture to the sauce.
- Sweet Chili Sauce: Adds sweetness and a hint of tanginess to the sauce. It balances out the heat from the sriracha sauce and provides a slightly sweet and savory flavor.
- Sriracha Sauce: Adds heat and a distinct spicy flavor to the sauce. Sriracha is made from chili peppers, vinegar, garlic, sugar, and salt, giving it a complex flavor profile with a kick of heat. It's a key ingredient that gives Bang Bang Sauce its signature spicy flavor.
- Honey: Adds a touch of sweetness and balances out the spiciness of the Sriracha sauce.
- Rice Vinegar: Adds acidity and a slightly tangy flavor to the sauce. It helps to brighten up the flavors and balance out the richness of the mayo and sweetness of the other ingredients.
- Salt: Enhances the flavors of the other ingredients and provides balance to the sauce. It helps to bring out the sweetness, spiciness, and tanginess of the sauce, ensuring a well-rounded flavor.
How to Make Bang Bang Salmon Rangoon
- In a bowl, add cream cheese, salmon, green onion, garlic, mayo, sweet chili sauce, soy sauce, sriracha sauce, honey, salt and pepper and whip them together.
- On a flat surface, fill up a bowl with water and lay out wonton wrappers and place around 1 - 1.5 teaspoon of filling in the center of the wrapper. Dab water and moisten all edges of the wrapper. Bring all corners to the center to get a "plus" shape in front of you. Make sure to release as much air as you can before sealing all the edges tightly. You don't want any filling to come out when frying!
- In a shallow pan, heat oil until ready (I use a chopstick and when inserted to hot oil, you can see tiny bubbles). Add a few wontons at a time without overcrowding. Fry for about 2-3 mins until golden brown. Drain rangoon on a paper towel lined plate. Let rest for 5 mins before serving. Repeat with other rangoon until done.
Storage
I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.
Ingredients
Instructions
- In a bowl, add cream cheese, salmon, green onion, garlic, mayo, sweet chili sauce, soy sauce, sriracha sauce, honey, salt and pepper and whip them together.
- On a flat surface, fill up a bowl with water and lay out wonton wrappers and place around 1 - 1.5 teaspoon of filling in the center of the wrapper. Dab water and moisten all edges of the wrapper. Bring all corners to the center to get a "plus" shape in front of you. Make sure to release as much air as you can before sealing all the edges tightly. You don't want any filling to come out when frying!
- In a shallow pan, heat oil until ready (I use a chopstick and when inserted to hot oil, you can see tiny bubbles). Add a few wontons at a time without overcrowding. Fry for about 2-3 mins until golden brown. Drain rangoon on a paper towel lined plate. Let rest for 5 mins before serving. Repeat with other rangoon until done.
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