BUTTERNUT SQUASH WONTONS (VEGAN VERSION OF CRAB RANGOON)

Butternut Squash Wontons (Vegan Version of Crab Rangoon) image

Chinese-inspired vegan wontons/rangoons. The butternut squash replaces the sweet savory flavor of the crab in traditional crab rangoons.

Provided by Jennifer Cheuvront

Categories Appetizers and Snacks Wraps and Rolls

Time 40m

Yield 24

Number Of Ingredients 11

Ingredients

½ butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, coarsely chopped
½ cup chopped carrots
1 head garlic, cloves separated and peeled
2 tablespoons coconut oil
1 pinch Chinese five-spice powder
salt to taste
2 dashes soy sauce
8 ounces tofu-based sour cream
2 (12 ounce) packages wonton wrappers
2 cups sesame oil, or as needed

Steps:

Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced.
Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.
Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 23.7 g, Cholesterol 2.5 mg, Fat 5.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 228.2 mg, Sugar 1 g