Vegan Cream Cheese Rangoons
Cream cheese rangoons are a delightful appetizer that features a savory cream cheese filling enveloped in a crispy, deep-fried wonton wrapper. This popular dish is often found on the menu in Asian restaurants, offering a perfect combination of creamy and crunchy textures. The creamy interior is typically seasoned with a subtle blend of spices, enhancing the overall flavor profile. Whether enjoyed as a starter before a meal or as a tasty snack, cream cheese rangoons never fail to satisfy cravings for something savory and delicious!
I love these things so much! No restaurants in my area offer dairy free versions of crab rangoons/cream cheese rangoons so, of course, I made them myself. It’s incredibly easy to make these.
For this recipe you will need to either deep fry them, air fry them or bake them in the oven. It’s really up to you. You’re just looking to get them heated through and golden and crispy on the outside. If you’re opting to air fry or bake them I recommend coating them with a little oil so they get really crispy and crunchy! I like to serve them with a sweet and sour sauce, sweet Thai chili sauce or a Polynesian style sauce. I do like a little spice in my food so I always put a little Chinese chili oil in my sauces.
I need to talk about the cream cheese choices. As with everything you should use the product you like the most. There are some impressive products made from animal free milk. I imagine those products would be the most like regular cream cheese but they are not suitable for people with dairy allergies as they are dairy products. I use a combination or Miyoko’s cultured cream cheese and good old Tofutti cream cheese. The reason I do this is because the Miyoko’s cultured cream cheese has the tangy fermented background flavor that I enjoy nut the texture isn’t quite cream cheese to me but Tofutti is what I remember cream cheese texture to be so I mix the two to get the flavor and texture I desire.
The ingredients you will need for this recipe are:
1 package of wonton wrappers
2 packages of vegan cream cheese [I used 1 package of Miyoko’s and 1 package of Tofutti because I think That makes the best combination of flavor and texture]
1/2 C chopped green onion
The juice of half a lemon
1/2 teaspoon of garlic powder
slurry of cornstarch and water to seal the wontons
Mix the cream cheese, green onions, lemon juice and garlic in a large bowl.
Place about 1 Tablespoon of the cream cheese mixture close to one corner of the wonton wrapper.
Dip your finger into the cornstarch and water mixture and paint it on the edges of the wonton wrapper.
Fold the wrapper over the cream cheese mixture into a triangle, Gently press the edges together.
Once all of the wontons are complete Fry them, bake them or air fry them just until they are golden and crispy.
You can freeze these by wrapping them in parchment paper and putting them in a storage container. They will reheat beautifully in an air fryer.
I hope you enjoy these as much as I do and feel free to use different cream cheeses if that is what you like.