Smoked Salmon Cream Cheese Rangoons

Ingredients

For the Filling:

• 8 ounces smoked salmon, coarsely chopped
• 8 ounces cream cheese, softened to room temperature
• 1 teaspoon soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• 4 cloves garlic, grated
• 3 green onions, thinly sliced, plus more for garnish

For Assembly and Frying:

• 12 egg roll wrappers
• Water, as needed for sealing
• 2 cups neutral oil (vegetable or canola)
• Kosher salt, to taste

For Topping:

• 3 tablespoons spicy mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon chili oil
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds (or more white sesame seeds)
• Sliced green onions, for garnish

Instructions

1. Make the Filling In a medium bowl, combine the coarsely chopped smoked salmon, softened cream cheese, soy sauce, sugar, garlic powder, white pepper, grated garlic, and thinly sliced green onions. Stir everything together with a spoon or spatula until fully combined and creamy. The mixture should be well-blended with the salmon evenly distributed throughout. Set aside.
2. Assemble the Rangoons Lay 1 egg roll wrapper flat on a clean work surface with one corner pointing toward you (diamond orientation). Scoop about 3 tablespoons of the salmon cream cheese filling onto the center of the wrapper, spreading it slightly but leaving about 1 inch of space around all edges. Place a second egg roll wrapper directly on top, aligning the edges. Dip your fingers in water and run them along all four edges of the wrappers to moisten. Press the edges together firmly all around to seal tightly, making sure there are no air pockets or gaps where filling could leak out during frying. Repeat with the remaining wrappers and filling to make 6 double-layer rangoons total.
3. Heat the Oil Pour the neutral oil into a large, deep skillet or heavy-bottomed pot. Heat over medium-high heat until an instant-read thermometer inserted into the oil registers 350°F (180°C). This temperature is important! Too low and the rangoons will absorb oil and be greasy. Too high and they'll burn before the filling warms through.
4. Fry the Rangoons Working in batches of 1 or 2 rangoons at a time (don't overcrowd!), carefully slide the rangoons into the hot oil using tongs or a slotted spoon. Fry for 2-3 minutes total, flipping halfway through at the 1-1½ minute mark, until the rangoons are deep golden brown and crispy on both sides and they float to the surface of the oil. The wrappers should be crackling and golden with darker brown spots. Use a slotted spoon or spider to transfer the fried rangoons to a paper towel-lined plate to drain. Immediately sprinkle with kosher salt to taste while they're still hot. Repeat with the remaining rangoons, allowing the oil to return to 350°F between batches.
5. Plate and Drizzle Arrange all the crispy rangoons on a large serving plate or wooden serving board, overlapping them slightly in a single layer. Drizzle the spicy mayonnaise, sweet chili sauce, and chili oil generously over all the rangoons in a back-and-forth pattern. You want the sauces to drizzle down and pool around the rangoons.
6. Garnish and Serve Sprinkle the white and black sesame seeds evenly over the top. Garnish with additional sliced green onions for color and freshness. Serve immediately while the rangoons are hot and crispy! Provide extra napkins because these are deliciously messy!