Fried Won Ton Puffs

Fried Won Ton Puffs

Susan C
Edited on Apr 07, 2009

Use 1/2 cup of any meat, seafood or vegetable, finely-minced, in place of bacon. Also called Crab Rangoon, when crab is used as the meat.


1 pkg. Won Ton skins
8 oz. pkg. cream cheese
1/2 cup finely crumbled cooked bacon
1/8 cup minced green onions
1 tsp. minced parsley
1 egg white


Preheat vegetable oil to medium, where it is just hot. Using a larger Dutch oven or saucepan means you will be able to fry more skins at once.

In a medium bowl, mash together cream cheese, bacon, green onions and parsley, until very smooth. Season to taste with salt, pepper, garlic, or chili.

Line up your ingredients: skins, egg white in a small bowl, beaten cream cheese mixture, and a spoon.

Take one skin, place 1 teaspoon cheese mixture on center of skin, use clean fingertip (or brush) to lightly coat all four sides of skin with egg white, and press together, forming a triangle. Make sure skin is completely sealed.

Deep fry for 1-2 minutes, until golden brown and puffy. Turn and fry an additional 1-2 minutes, until other side matches the first.

Serve with favorite salsa. I like a fruity variety, such as Pineapple, with a spicy little kick.

Makes 4-5 dozen, depending on number of skins in the package. Best served warm.

Not a NESTLÉ®-tested recipe.

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