My mother wanted me to make an appetizer to celebrate her birthday since she enjoys my cooking. I remembered as a child how much she loved Chinese food, and would always get crab ragoons for an appetizer. I decided to make a vegan version for her, and needless to say they were enjoyed and devoured by all.
Wontons are very easy to make, and you can customize them according to your culinary whims. Here is the version I made for my mom!
1 package of wonton wrappers (about 30-40)
1 container plain tofutti cream cheese (softened to room temp)
3/4 cup frozen spinach (water pressed out)
1 tsp sriracha chili paste (optional)
2 tsp soy sauce
1 tsp garlic powder
1 tsp ground ginger
1/2 tsp Szechuan 5 spice or pre-made Chinese 5 Spice (I make my own from the recipe in Vegan Eats World by Terry Hope Romero)
4 scallions diced
1 large carrot shredded
8 oz extra firm tofu (water pressed out)
Vegetable oil (enough to deep fry)
In a medium mixing bowl, mix together the softened Tofutti cream cheese, garlic, ginger, Szechuan 5 spice, soy sauce, and sriracha.
Crumble up pressed tofu and add the frozen spinach into the mixture. Make sure the water is thoroughly pressed out of both or you will have soggy wontons. Add shredded carrot and scallions and set aside once everything is well combined.
Lay out a sheet of parchment paper on your countertop; open up wonton wrappers and place a wet paper towel on top of unused wrappers to keep them pliable.
Place 9 wrappers onto the paper and grab a small bowl of water. Wet the edges of the wrappers with a clean finger or a basting brush.
Place a small amount of filling (about a teaspoon) in the center of each wrapper. If you overfill them, they won’t seal and will leak.
Fold the ends over until they meet and pinch them together firmly until they seal. Wrap the to ends in together until they form a “hat”.
Repeat until you use up all of the filling.
Heat up a pot on high heat with enough vegetable oil to deep fry 5 wontons at a time. Wait until the oil starts bubbling and deep fry the wontons until golden, making sure to stir them with tongs.
Line a plate with paper towels to absorb the excess oil and place the cooked wontons on top. Cover with a clean dish towel or aluminum to keep them warm.
Repeat until all or cooked and serve immediately. You can serve as is or with your favorite dipping sauce (Asian hot mustard, sweet and sour sauce, or soy sauce).