"Crab" Rangoon

plant-based "crab" rangoon


crispy wonton puffs are bursting with a creamy sea-inspired filling

INGREDIENTS

  • DULSE/DRIED SEAWEED: 2 tsp
  • GARLIC: 1 clove
  • ARTICHOKE HEARTS: ½ cup, drained
  • Spero Sunflower Cream Cheese: ⅔ cup, The Original :D
  • SCALLIONS: ¼ cup, chopped
  • WONTON WRAPPERS: 16, we used plant-based! 
  • OIL: ¼ cup, for frying, we love avocado or EVOO!

DO ITTT

  1. SQUEEZE artichoke hearts between 2 paper towels - remove as much water as possible! 
  2. PULSE dulse, garlic, & artichoke hearts a few times in a food processor to finely chop. 
  3. MIX w/ Spero Sunflower Cream Cheese.
  4. STIR in 3 tbsp scallions.
  5. SET a small bowl of water on the counter. 
  6. LAY wonton wrappers on a clean surface.
  7. SPOON approx. 2 tsp cheese mixture Spero mixture in the center of each wonton wrapper. 
  8. DIP a fingertip in the bowl of water & gently run it around the perimeter of the wrapper to wet the edges. 
  9. FOLD corners into the center to envelop the filling, sealing the edges together by gently pinching. 
  10. HEAT oil over medium-high heat in a large pan.
  11. ADD wontons to pan (in batches, if needed!), cook 2-3 min. per side, then remove to a paper towel lined plate. 
  12. SERVE wontons with your favorite dipping sauce & garnish with remaining scallions.
  13. INDULGE in your new fave crispy, creamy, oh-so-satisfying "crab" rangoon!

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