Vegan Cream Cheese and Scallion Wontons
Ingredients
- 8 oz container vegan chive and onion cream cheese
- 1/4 cup scallions
- 1/2 tsp garlic powder
- Package of vegan wonton wrappers
- Sweet and Sour Sauce for dipping
Preparation
Scoop the cream cheese out of the container and into a bowl. Allow it to come to room temperature a bit and mix in the garlic powder. Grab a small bowl and fill with water to use for sealing the edges of the wonton wrappers.
Lay out 6 wonton wrappers at a time and cover the rest with a towel so they don't dry out. Take approximately 1.5 tsp of the cream cheese filling and put it in the center of each wrapper. Dip your finger in the water and trace the outermost edge of each wrapper to wet it. Then seal the edge by bringing the two opposite sides together and overlapping the corners, adding more water to seal them. Continue until all cheese filling is used.
Heat up your choice of oil and, once hot, add as many wontons as your pan will allow based on size. Fry each for 45-60 seconds. After frying, place on a towel to absorb excess oil.
Keep the wontons covered in the fridge and they will last for about 4 days, though they may lose some crunch.
