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Vegan Cream Cheese & Scallion Wontons

by admin

Vegan Cream Cheese & Scallion Wontons
by @comfortfoodvegan 🧡

Ingredients:

8 oz container vegan chive and onion cream cheese
1/4 cup scallions, sliced thinly
1/2 tsp garlic powder
Package of vegan wonton wrappers
Sweet and Sour Sauce for dipping

Instructions:

1) Scoop the cream cheese out of the container and into a bowl. Allow it to come to room temp a bit and mix in the garlic powder. Grab a small bowl and fill with water. you will use this water to seal the edges of the wonton wrappers.
2) Lay out 6 wonton wrappers at a time and cover the rest with a towel so they don’t dry out. Take approx 1.5 tsp of the cream cheese filling and put it right in the center of each wrapper. Dip your finger in the water and trace the outermost edge of each wrapper, getting it wet. Then seal the edge by taking the two opposite sides together. then take the longest straight edge and overlapped the corners, getting more water on those edges to seal. Continue until you’ve used up all your cheese filling.
3) Heat up your choice of oil and once hot, depending on your pan size drop as many as your pan will allow. Each wonton takes 45-60 seconds. When fried, place on a towel so it soak up excess oil.
4) Keep them covered in the fridge and they’ll last (minus a little crunch) for about 4 days. .

Vegan Cream Cheese Scallion Wontons

Vegan Cream Cheese & Scallion Wontons

Vegan Cream Cheese & Scallion Wontonsby @comfortfoodvegan 🧡 Ingredients: 8 oz container vegan chive and onion cream cheese 1/4 cup scallions, sliced thinly 1/2… Recipes Vegan Cream Cheese & Scallion Wontons European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 oz container vegan chive and onion cream cheese
  • 1/4 cup scallions, sliced thinly
  • 1/2 tsp garlic powder
  • Package of vegan wonton wrappers
  • Sweet and Sour Sauce for dipping

Instructions

1) Scoop the cream cheese out of the container and into a bowl. Allow it to come to room temp a bit and mix in the garlic powder. Grab a small bowl and fill with water. you will use this water to seal the edges of the wonton wrappers.
2) Lay out 6 wonton wrappers at a time and cover the rest with a towel so they don't dry out. Take approx 1.5 tsp of the cream cheese filling and put it right in the center of each wrapper. Dip your finger in the water and trace the outermost edge of each wrapper, getting it wet. Then seal the edge by taking the two opposite sides together. then take the longest straight edge and overlapped the corners, getting more water on those edges to seal. Continue until you've used up all your cheese filling.
3) Heat up your choice of oil and once hot, depending on your pan size drop as many as your pan will allow. Each wonton takes 45-60 seconds. When fried, place on a towel so it soak up excess oil.
4) Keep them covered in the fridge and they'll last (minus a little crunch) for about 4 days. .

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