Vegan Cream Cheese Rangoons
These Vegan Cream Cheese Rangoons are the perfect holiday appetizer - fried until crispy and served up with a tangy cranberry sauce.
Ingredients
FOR THE WONTONS
- 8 ounces vegan cream cheese
- 2 green onions diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 inch fresh ginger finely diced
- 24 Nasoya Vegan Won Ton Wraps
- oil for frying
FOR THE CRANBERRY DIPPING SAUCE
- 1/2 cup jellied cranberry
- 1/2 cup orange juice
Instructions
- Prepare the dipping sauce by adding all of the ingredients to a sauce pan and simmering on low heat until smooth. Transfer to a bowl and place in the fridge to cool - it will continue to thicken as it cools.
- Prepare the filling by adding all of the ingredients to a bowl and stirring to combine.
- Add 1 teaspoon of filling to the center of a won ton wrapper. Wet the edges of the wrapper. Bring each corner of the wrapper to the center and pinch to close. Repeat with the remaining ingredients.
- Heat 2 inches of oil in a large pot. Add 3-6 won tons to the hot oil and cook until golden brown. Remove from the pot and place on a paper towel lined plate. Repeat until all of the won tons are cooked. Serve with the cranberry dipping sauce.
Notes
TO FREEZE: Prepare the won tons, but do not fry them. Place them on a baking sheet in the freezer and allow them to completely freeze. Place in a freezer-safe container and fry them to reheat - no need to thaw before frying.
Calories: 61kcal, Carbohydrates: 8g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 82mg, Potassium: 23mg, Fiber: 1g, Sugar: 3g, Iron: 1mg
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