1. In a medium-sized bowl, combine the softened cream cheese, carrots, red bell pepper, green onions, spinach, and minced garlic. Season the mixture with salt and pepper, and give everything a good mix until well combined.
2. Lay a wonton wrapper on a clean surface. Place about a tablespoon of the veggie cream cheese mixture in the center of the wrapper.
3. To form the rolls, fold the wrapper over the filling to create a triangle, press to seal the edges, and then roll it up. Use a dab of water on the edges if necessary to help seal them.
4. In a large skillet, heat oil over medium-high heat. Once hot, fry the rolls in batches, turning until each side is golden brown and crispy.
5. Transfer the cooked rangoon rolls to a plate lined with a paper towel to drain any excess oil.
6. Serve hot with a side of sweet chili sauce for dipping!
Variations & Tips
– Vegetarians can double-check the wonton wrapper ingredients to ensure they don’t contain any non-vegetarian ingredients, as some brands might.
– Feel free to switch out the veggies with whatever you have in your fridge—this recipe is fantastictly adaptable!
– If you’re looking for a lighter version, you can bake them in a preheated oven at 400°F for about 10–15 minutes or until crispy. Just spray them with a bit of oil before popping them in.
– For those with a dairy intolerance, there are some great dairy-free cream cheese options out there that would work just as well.
– As for meal prep, you can assemble these ahead of time and freeze them before frying. Just make sure to lay them out in a single layer on a baking sheet to freeze, and once they’re solid, you can transfer them to a freezer-safe bag.
There you go, friends. Beautiful Spring Vegetable Cream Cheese Rangoon Rolls to celebrate the season. Crispy, creamy, and utterly delicious—these are sure to add some pizzazz to your table! Enjoy!
