Buffalo Chicken Rangoons

How can you make buffalo chicken dip even better? Put it in a wonton wrapper and fry it of course! These are just like crab rangoons but with buffalo chicken. Even easier to eat, because there is no chip! Just pop the whole thing in your mouth and enjoy!

1 batch of buffalo chicken dip (https://www.instructables.com/id/The-Best-Buffalo-Chicken-Dip-Recipe/)
1 package of wonton wrappers
1 white of an egg
frying oil
spicy seasonings

If you lucky enough to have leftover dip you can use one package of wrappers, if you made an extra batch of dip you might need to get two packages.

Separate an egg white to use for sealing the rangoons. This is a lot easier if you have help and setup an assembly line.

Place each wrapper on a flat surface and add a spoonful of buffalo chicken dip, don't use too much or you won't be able to seal it.

Moisten the edges of the wrapper with egg white and fold the two opposite corners together and pinch to seal.

Then get the remaining two corners and add the the first set. Use you fingers to seal the seams to make a nice little pouch.

You can place them in the freezer to keep them from getting too sticky or fry them right away.

Once you have made all your rangoons, heat up some frying oil. I used vegetable oil and set the temp to medium. I have a trick that I use to let me know when the oil is ready. I put in a drop or two (not any more!) of water into the oil, when it pops and sizzles the oils is ready. It great you don't need a buzzer or a thermometer. It should not splatter, if it does you have the oil too hot.

Drop in a few rangoons and they should start to float and remove them when they are brown. Drain on a paper towel lined plate and sprinkle with more spices for an extra kick or a little salt.

Make sure you have the right flavor profile and wrap them up and get them to the party quick!