the center of the wrapper. Moisten the edges of the wrapper with water, then bring the corners together and twist to seal, forming a “bomb.”
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the crab bombs in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Serve hot with sweet chili sauce for dipping.
Crab Rangoon Bombs
