Imagine taking a bite of a crispy, golden roll, and being greeted by the fresh flavors of spring inside—that’s what these delightful Spring Vegetable Cream Cheese Rangoon Rolls are all about. This dish finds its roots in the fusion of traditional Asian cuisine with a fun American twist, perfect for those days when you’re craving something a little different yet comforting. And let’s face it, springtime is all about those fresh veggies!
Whether you’re hosting a casual get-together or just looking for a unique appetizer to jazz up your weeknight dinner, these rolls are a crowd-pleaser. They are easier to make than you’d think and are a perfect opportunity to get a little extra green on the plate with a zesty and creamy kick!
These rangoon rolls are a wonderful standalone snack, but if you’re making them a part of a larger meal, I like to serve them with a light salad sprinkled with sesame seeds and a ginger vinaigrette to really herald in that spring feeling. If you want to go all out, pair them with a tangy slaw or a side of steamed jasmine rice. Don’t forget the sweet chili sauce for dipping!
Spring Vegetable Cream Cheese Rangoon Rolls
Servings: Makes about 12 rangoon rolls
Ingredients
– 12 wonton wrappers
– 1/2 cup cream cheese, softened
– 1/4 cup carrots, finely shredded
– 1/4 cup red bell pepper, finely diced
– 1/4 cup green onions, thinly sliced
– 1/4 cup fresh spinach, chopped
– 1 tsp garlic, minced
– Salt and pepper, to taste
– Oil, for frying
– Sweet chili sauce, for dipping
Directions
