Vegan Crab Rangoon

Name: Vegan Crab Rangoon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 13 servings
Cuisine: Asian
Ingredients: 110 g firm tofu; 13 wonton wrappers; 1 medium carrot; 200 g softened vegan cream cheese; 2 spring onions; 2 garlic cloves; 2 teaspoon vegan worcestershire sauce; 1 teaspoon soy sauce; 1/2 teaspoon sesame oil; 2 teaspoon sugar (raw coconut sugar); to taste fresh grated ginger; to taste salt; for spraying oil (for air fryer)

Crispy wonton wrappers filled with creamy vegan cream cheese, tofu, and carrot mixture—a perfect crunchy appetizer or party food.

30 min total13 servingsAsian

Calories

Protein

Carbs

10g

Fat

Ingredients

110 g firm tofu
13 wonton wrappers
1 medium carrot
200 g softened vegan cream cheese
2 spring onions
2 garlic cloves
2 teaspoon vegan worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 teaspoon sugar (raw coconut sugar)
to taste fresh grated ginger
to taste salt
for spraying oil (for air fryer)

Instructions

1
Leave cream cheese to soften at room temperature and press tofu to remove excess water
2
Grate tofu and carrots with a box grater and place in a large bowl
3
To the same bowl, add chopped spring onions and grate in the garlic and ginger to taste. Add all sauces, sesame oil, sugar, cream cheese with salt to taste and mix together using a disposable glove or a spoon
4
Place a spoon of the mixture into the centre of a wonton wrapper. Dip your finger in water and dab all four sides
5
To fold, bring two opposite corners together to form a triangle and seal the edges with your fingers. Bring each remaining corner to the middle and seal sides together again to create a little pocket
6
Repeat the above with the remaining mixture until all the rangoon's are wrapped
7
Preheat air fryer to 356°F/350°F
8
Spray the bottom of the airfryer with oil. Place rangoon's in the air fryer so they're not touching and generously spray with oil along the top and sides
9
Cook for 10-12 minutes until they're golden brown
11 min