Vegan Crab Rangoon
These Vegan Crab Rangoons are crunchy wontons with a creamy filling that make the perfect snack, appetizer or party food!
Servings: 13 pieces
Leave cream cheese to soften at room temperature and press tofu to remove excess water
Grate tofu and carrots with a box grater and place in a large bowl
To the same bowl, add chopped spring onions and grate in the garlic and ginger to taste. Add all sauces, seasme oil, sugar, cream cheese with salt to taste and mix together using a disposable glove or a spoon
Place a spoon of the mixture into the centre of a wonton wrapper. Dip your finger in water and dab all four sides
To fold, bring two opposite corners together to form a triangle and seal the edges with your fingers. Bring each remaining corner to the middle and seal sides together again to create a little pocketRepeat the above with the remaining mixture until all the rangoon’s are wrapped
Deep frying crab rangoons
Heat a pot with a high smoke oil such as avocado oil, grapeseed oil or canola oil
Carefully drop crab rangoons in the oil one at a time, making sure not to overfill the pot so they have room to fry
Fry for a few minutes until they are golden brown
Enjoy with sweet chili or your favourite dipping sauce and enjoy!
Calories: 80kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 132mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg