про еду

про еду

четверг, 20 апреля 2017 г.

‘Crab’ Rangoons

These "crab" rangoons are stuffed with carrots, vegan cream cheese, and a secret blend of ingredients that makes them taste better than the real thing. Their crunchy, golden shells are wrapped around an indulgent, velvety filling that will make your mouth smile.



  • 1/2 cup vegan cream cheese
  • 1/4 cup carrots, shredded fine
  • 1 teaspoon kelp powder
  • 1 teaspoon sesame oil
  • 1 teaspoon agave nectar
  • 1 teaspoon soy sauce
  • 2 teaspoon scallions, chopped
  • A dash of salt and pepper
  • 12-18 vegan wonton wrappers
  • Oil for frying
  • A small bowl of water


  1. In a medium mixing bowl, add all the ingredients (except the wonton wrappers, oil, and water) and whisk, or beat them with a hand mixer until they’re fully combined.
  2. Heat about 1/2 an inch of oil in a frying pan on medium high heat.
  3. Assemble the crab rangoon by taking a wonton wrapper and placing about 1/2-3/4 teaspoons of filling in the center.
  4. Using your small bowl of water, wet all the edges of the wrappers and fold them point to point making a triangle. Make sure all the edges are sealed together by pressing them together really well.
  5. Once the oil is hot, fry 2-3 rangoons at a time. Fry them for about 1 minute on one side, flip them, and fry them for another minute until both sides are nice and brown.
  6. Serve them immediately.

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