Shrimp and Crab Rangoon Dip with Wonton Chips Recipe (with Video)

Preparing the Filling
1. In a mixing bowl, combine the chopped shrimp, crab meat, softened cream cheese, the whites of the green onions, garlic powder, soy sauce, and Worcestershire sauce.
2. Mix thoroughly until all the ingredients are well incorporated, creating a rich and flavorful filling.
Preparing the Wonton Chips
1. In a deep frying pan or pot, heat vegetable oil over medium-high heat to 350°F (175°C).
2. Gently place the cut egg roll wrappers into the hot oil, a few at a time, and fry until they turn golden brown and crispy, this will only take about a minute.
3. Be cautious not to overcrowd the pan, as this may cause uneven cooking.
4. Once the wonton chips are cooked, use a slotted spoon to carefully remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serving the Dip
1. Top the Shrimp and Crab Rangoon Dip with a drizzle of sweet and sour sauce and a sprinkle of scallion greens.
2. Serve immediately with the crispy wonton chips or store in the fridge for future use.