Cashew Rangoons

This was a good vegetarian substitute for crab rangoons, and I think they tasted much better. Sometimes I think using other ingredients to make vegetarian dishes of food that are traditionally filled with meat are really better, they are more creative and have a better flavor, most things I have made have been great.

This recipe is from Mary Makes Dinner.

-15 wonton wrappers
-1/2 cup raw cashews
-1 tablespoon tahini
-1 Tbsp lime juice
-1/2 teaspoon soy sauce
-1 tablespoon hot sauce
-1/2 cup water
-3 scallions, thinly sliced
-1/2 red pepper
-salt and pepper

Mix the cashews, tahini, lime juice, soy sauce, hot sauce, salt and pepper in a blender.Mix in a little bit of water at a time as needed. Combine the cashew mixture with the red pepper and green onion.

Put a spoonful of the mixture in the middle of a wonton wrapper. I had to cut my wonton wrappers into fourths so they weren't so big. Get 2 sides of the wrapper wet, and fold the wrapper into a triangle. Then pinch 2 of the corners together.

Heat oil for a few minutes and then drop in the wontons, heat until golden brown, about 4 minutes per side for me.

I dipped these in soy sauce, which was really good. The shell was crispy and the inside was soft, it was a good combination. They were't too spicy, and didn't have any overwhelming flavor. It took me a little more time than I expected, there were a lot of ingredients to mix, but it still took less than 30 minutes, and I thought it was worth it.


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