It was my little sister’s birthday a full on Chinese food night with stir fry, egg rolls, shrimp fried rice, dumplings, and crab rangoon on the menu. As always, when there is a wide variety of cooked dishes to be made at the same time, the kitchen quickly got very hot, and I got very frustrated.
I could only wrangle one little helper into the kitchen that night, and I had him making the egg rolls. While he was working I made the fried rice, and stir fry. Then I noticed the wonton wrappers sitting on the counter….
The part everybody was looking forward to the most.
It’s a good thing it doesn’t take that long, I thought. I started getting out the ingredients and I went to the fridge to grab the crab last….
I frantically looked through the kitchen for anything I could use to substitute from the crab. For a while I was seriously thinking about using Spam. Luckily I noticed a few cans of Bumble Bee® Prime Fillet® Albacore Tuna with Jalapeños & Olive Oil. My helper was about halfway done with frying the egg rolls, so I grabbed the tuna and started working.
While I finished up stirring the filling, I couldn’t believe how good it smelled. I licked the spoon…and then took three spoonfuls…I am shamed…
Once the spicy tuna rangoon was filled and baked, it was time to put this new recipe to the test. Would the crab rangoon hungry gremlins approve??? I sat nervously as my family fixed their plates, and returned to the table. We said grace and they dug in. But I was still staring at them waiting for them to notice/respond to the little switch I had to make.
“Mmmm!!! Whats different with the crab rangoon?” the birthday girl asked.
“Oh, ummm…..it’s tuna..,” I replied looking as nervous as I felt.
“IT”S GOOD!” they all nodded and chewed in agreement. I thing good was an understatement though. It was a beautiful balance of creamy and spicy. The crispy wontons put it over the top!
I mean, a tuna rangoon? Who knew?
I will definitely be making it again and again.
Making the rangoons is really easy! I needed visual instructions to understand though, so I have some for you guys to too.
Start by spooning a scant teaspoon of the filling onto the center of the wonton wrapper. You dont want to much because it will just spill out and the wonton wont crisp up properly.
Wet your finger with a bit of water and wet two connecting edges.
Fold it in half so the dry edges are touching the wet edges, and press it together to make it stick.
Wet your finger again and wet one of the corners.
Fold the dry corners across the center.
Fold the wet corner over the dry corner and pinch them to seal the rangoon.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.