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1
In a small skillet, cook the bacon over medium heat until browned and crispy.
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2
Add the onions, garlic, and ginger and cook, stirring, until soft, about 1 minute.
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3
Add the crawfish, stir, and remove from the heat.
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4
In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and cilantro, and blend together.
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5
Add the Monterey Jack and mix well.
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6
Fold in the crabmeat, being careful not to break up the lumps.
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7
Adjust the seasoning, to taste.
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8
Working 1 at a time, place the egg roll wrappers on a work surface.
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9
Spoon about 1/4 cup of the mixture into the center of the wonton and wet the edges.
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10
Fold over the sides to form a triangle and press to seal the edges.
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11
Set on a baking sheet and cover with a lightly damp cloth to prevent from drying out while assembling the remaining ingredients.
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12
Heat a large saute pan over medium-high heat.
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13
When the pan is hot, add the oil and swirl to coat the pan.
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14
Add the crab rangoons and brown on both sides, about 2 minutes per side.
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15
Once the rangoons are well browned, add a little water and cover.
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16
Cook an additional 2 minutes.
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17
Arrange the crab rangoons on a platter.
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18
Serve hot with the dipping sauce.
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19
2 1/2 tablespoons paprika
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20
2 tablespoons salt
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21
2 tablespoons garlic powder
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22
1 tablespoon black pepper
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23
1 tablespoon onion powder
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24
1 tablespoon cayenne pepper
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25
1 tablespoon dried oregano
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26
1 tablespoon dried thyme
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27
Combine all ingredients thoroughly.
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28
1/4 cup Chinese mustard powder
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29
1/4 cup rice wine vinegar
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30
1 tablespoon water
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31
1 teaspoon dark sesame oil
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32
1/2 lime, juiced
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33
1 tablespoon honey
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34
1 tablespoon grated ginger
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35
3/4 cup peanut oil
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36
Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger.
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37
While whisking, drizzle in the peanut oil.
