Vegan Rangoon

I struggled with what to call this, but I’ve settled on “Vegan Rangoon.”   It’s basically like Crab Rangoon, except with Tofutti instead of regular cream cheese and no crab, because, ew.  I didn’t like crab even when I was an omni.  This is the last of the recipes on this week’s theme, and it’s sort of a bonus, because it does not use Napa.  It does however, use two of the other ingredients from this week- scallions and wonton wrappers.

When I make this, I only do a few at a time, and I shallow fry rather than deep fry.  I just see deep frying as sort of a waste of oil when you’re only cooking up 4 (I won’t store used oil), so shallow frying works better for me.  I do prepare as many as my ingredients let me (in this case, about 2 dozen, and freeze the rest laid out on a cookie sheet in the freezer and then transfered to a container.

If you do not have vegan wonton wrappers, you can make the dough from a gyoza dough recipe.  Just don’t roll out quite as thin, and cut into squares rather than cutting out circles.

Vegan Rangoon

24 Wonton wrappers

1 container Tofutti Better Than Cream Cheese, softened

4 scallions, sliced thinly

salt and pepper to taste

flour for dusting workspace

small bowl of water

canola or peanut oil for frying, enough for either a deep or shallow fry

1.  Mix softened cream cheeze, scallions salt and pepper in a small bowl, set aside.

2.  Lay out wonton wrapper on floured surface.

3.  Put a teaspoon of cream cheeze filling in the middle.

4.  Dip a finger in bowl of water and moisten each corner of the wrapper.

5.  Pull up opposite corners, 2 at a time to center, then pinch all 4 corners together.

6.  Set aside, and repeat until all wrappers are used.

7.  Heat oil.  Oil is ready when it sizzles if sprinkled with water (be careful!).

8.  If shallow frying, use about 1 inch of oil in a small pan.  Put wrappers flat side down in oil, and flip them over as they get golden on the bottom.  These are small enough that you shouldn’t have to worry about the sides.  If deep frying, lower them in your oil in batches, fry 3-4 minues and remove with spider or basket.

9.  Drain on paper towels or a paper bag, and serve.

Note:  If frying from frozen, don’t do anything differently.  It just might take a little longer.  Do not defrost first.