Vegan Crab Rangoons

By Cooking With Ayeh · 45 min

Ingredients

Instructions

1. Let the cream cheese soften at room temperature and press the tofu to remove excess water.
2. Grate the tofu and carrot on a box grater into a large bowl.
3. In the same bowl, add the chopped spring onions and grated garlic and ginger to taste. Add the vegan Worcestershire sauce, soy sauce, sesame oil, sugar, softened cream cheese and salt to taste, then mix well.
4. Put a spoonful of filling in the centre of a wonton wrapper. Wet a finger and dampen all four edges.
5. Fold two opposite corners together into a triangle and seal the edges. Bring the two remaining corners to the middle and seal them together to form a small pocket. Repeat with the rest of the filling.
6. Air fryer: preheat to 180°C/350°F. Spray the basket with oil, arrange the rangoons without touching, and spray generously with oil on top and sides. Cook 10 to 12 minutes until golden brown.
7. Deep fry: heat a high-smoke-point oil such as avocado, grapeseed or canola oil in a pot. Fry the rangoons a few at a time, without overcrowding, for a few minutes until golden brown.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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