Wasabi Crab Rangoon
Crispy on the outside, creamy on the inside, with a fresh wasabi kick that cuts right through the richness — these Wasabi Crab Rangoon come together in under 20 minutes and make the perfect weekend snack or party appetizer.
The secret? A generous spoonful of First Batch Wasabi Hot Sauce folded into the cream cheese filling. It brings a clean, sharp heat that balances the creamy center without overpowering the crab.
Prep time
5 minutes
Cook time
15 minutes
Makes
About 20 pieces
Ingredients
For the filling:
- 120 g crab sticks, finely chopped
- 120 g cream cheese, at room temperature
- 2 tbsp First Batch Wasabi Hot Sauce
- 1 stalk spring onion, thinly sliced
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp white pepper
- 1 tsp sesame oil
For the wrappers:
- Wonton or spring roll wrappers
- Water, for sealing
For topping:
- Mayonnaise
- First Batch Wasabi Hot Sauce
- Furikake
- Spring onion, thinly sliced
Instructions
1. Make the filling. In a medium bowl, combine the chopped crab sticks, cream cheese, Wasabi Hot Sauce, spring onion, garlic powder, salt, white pepper, and sesame oil. Mix until smooth and evenly combined.
2. Fill the wrappers. Place a wonton wrapper on a clean, dry surface. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and run it along the edges of the wrapper.
3. Seal. Bring the four corners up to meet in the middle, pressing firmly to seal. Pinch the edges together to close any gaps so the filling doesn't leak during frying.
4. Fry. Heat oil in a deep pan to about 170°C (340°F). Fry the rangoon in small batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
5. Top and serve. Drizzle with mayonnaise and extra Wasabi Hot Sauce, then sprinkle generously with furikake and sliced spring onion. Serve immediately while hot and crispy.
Tips
- Make sure your cream cheese is fully at room temperature — it mixes much more smoothly and prevents lumps in the filling.
- Don't overfill the wrappers. Too much filling makes them hard to seal and more likely to burst in the oil.
- You can assemble these ahead of time and refrigerate for up to 4 hours before frying.
Made with: First Batch Wasabi Hot Sauce →
Indonesia's first mustard-based peri-peri hot sauce. Halal certified, 100% vegan, keto friendly, no preservatives.