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This recipe has many possibilities. This one taste the closest to the ones in the restaurant I think. I have also made these more gourmet and added a little ginger into my mixture and used fresh shredded crab instead of imitation. I added a little wasabi in the center of the Rangoon and I used goat cheese instead of cream cheese. My girlfriend used gorgonzola and they were also very good. I will warn though they taste very different then the restaurant ones this way. They are very good but different flavor. You can also use water to seal your own tons if you don't eat or use egg products!
it lokks so so so so good.
These are very easy to make & taste similar to the one's you get at a Chinease Restaurant. Would make a great appetizer for a party. The only thing is you have to eat them while the are fresh out of the oven, they aren't good re-heated or when they get cold.