Recipe + Photos by April Viar

Discover a delightful twist on a classic appetizer with our Reverse Rangoon recipe! Enjoy all the flavors and crunchiness of traditional cream cheese Rangoon, but completely vegan. Featuring a savory scallion vegan cream cheese mixture atop each chip, finished with a zingy combination of chili oil and Thai sweet chili sauce. Each bite is packed with irresistible taste sensations!

Servings: 17

INGREDIENTS

  • 1 pack of Nasoya Certified Vegan Wonton Wraps
  • 2 8oz Oatly Certified Vegan Cream Cheese
  • 1 cup scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • 2 tbsp Thai sweet chili sauce
  • 1 tsp Fly By Jing Sichuan Chili Crisp 
  • Chosen Foods Avocado Oil Cooking Spray
  • 1/2 toasted sesame oil
  • 1 tbsp black sesame seeds
  • 1 tbsp Furikake Japanese Multi Purpose seasonings

DIRECTIONS

  • Combine cream cheese, scallions, onion powder, garlic powder, minced garlic, Thai sweet chili sauce, Fly By Jing Sichuan Chili Crisp and toasted sesame oil in a bowl. Mix thoroughly until all ingredients are well incorporated.
  • Preheat the air fryer to 350F. Lay the wonton wrapper flat, then lightly dampen two opposite corners with water and fold them together, pressing firmly to seal. Repeat this process for each wrapper. Spray the wontons with the avocado oil cooking spray, place them sealed side up in the air fryer. Bake the wonton wrappers in the preheated air fryer for about 5 minutes, or until they turn golden brown and crispy. 
  • For a fun appetizer, scoop out a spoonful of the vegan scallion cheese mixture onto the middle of each chip. Add a dollop of Thai sweet chili sauce in the center and drizzle Fly By Jing Sichuan Chili Crisp over it. Garnish with sliced scallions, black sesame seeds and Furikake for an extra pop of flavor and freshness. If you’re not in the mood for a fancy presentation, simply scoop the dip with the wonton chips. Delicious either way and guaranteed to be a crowd pleaser!
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