8 ounces canned salmon, flaked
8 ounces cream cheese, softened
2 teaspoons teriyaki sauce
2 teaspoons lemon juice
1/4 teaspoon paprika, or to taste
1 green onion (spring onion, scallion) washed and finely chopped
1 tablespoon finely chopped red onion
1 large garlic clove, minced
1 package wonton wrappers
4 cups oil for deep-frying, as needed
Combine the salmon and cream cheese. Mix in the remaining filling ingredients (up to the wonton wrappers) one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add 1/2 to 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Don’t spread the filling right to the edge of the wrapper. Wet the top 2 edges of the diamond, fold over to make a triangle, and press together to seal.
Keep the completed Salmon Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Salmon Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once.
Remove with a slotted spoon and drain on paper towels. Serve hot.
