Kimchi Rangoons

Serving Size 10

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 16 oz vegan cream cheese 
  • 4 trumpet mushroom, finely minced 
  • 4 scallion, diced 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 2 teaspoon vegan Worcestershire sauce 
  • 1 package Nasoya Eggroll wrappers 
  • ½ cup kimchi, chopped 
  • vegetable oil for cooking, 2-3 cups, depending on your pot size  

For the vegan sweet and sour sauce: 

  • ⅓ cup water 
  • ¼ cup agave nectar 
  • 2 tablespoons vegan ketchup 
  • 1 tablespoon rice vinegar 
  • 1 tablespoon soy sauce 
  • ¼ teaspoon onion powder 
  • Red pepper flakes, to taste 
  • 2 teaspoons cornstarch, or use 3 teaspoons for a thicker sauce 

Preparation

  1. Let vegan cream cheese come up to room temperature to soften. Combine the softened cream cheese with the trumpet mushroom, kimchi, scallion, garlic powder, onion powder, and Worcestershire sauce. Place in the fridge and let cool for at least 20 minutes.
  2. Place an eggroll wrapper on a flat surface. Add 2 tablespoons of the cooled vegan cream cheese mixture to the center of the wrapper, running along the diagonal center from corner to corner. Dip your finger in water and run along the edges of the entire wrapper. Fold one corner all the way over the filling, almost folding the wrapper in half, corner to corner. Fold the side corners in towards the middle, like a burrito. Roll the filling towards the remaining corner so you have this nice cylinder. Make sure that the water you used to moisten the edges has sealed them into place.
  3. Heat the vegetable oil over medium heat in a frying pan with high sides. You'll want at least 2 inches of oil in the pot. Carefully insert a toothpick to test the temperature. If small bubbles form, the oil is hot enough.
  4. Use tongs or a long metal spoon to carefully place the rangoons into the hot oil. Do not crowd them. Allow to cook for 2-4 minutes, or until golden brown. Use a slotted metal spoon or tongs to remove them and set aside on a plate with a paper towel. Repeat until all the vegan rangoons are fried.
  5. To make the sweet and sour sauce, Whisk together all the sauce ingredients in a small saucepan until no cornstarch clumps remain and the mixture is smooth. Cook over medium heat for a few minutes to bring to a low simmer, continuing to stir frequently. Remove from heat and allow to cool. Serve with the warm rangoons!

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