Ingredients:
1 14 oz can hearts of palm, drained
4 oz vegan cream cheese
¼ tsp Kelp flakes (optional)
¼ tsp salt
½ tsp vegan Worcestershire sauce
¼ tsp garlic powder
2 tbs chopped green onions
24 2 ½ inch Vegan Wonton wrappers
Vegan Sweet & sour sauce for dipping
A lot of Canola or Sunflower Oil for frying
Other equipment needed:
Electric deep fryer
If you don’t want to use a deep fryer you can fry in a large deep pot but you will need a thermometer.
Method:
1 Shred the hearts of palm with your hands so it resembles crab meat and squeeze as much liquid out as you can. Spread it out on a large clean kitchen towel and pat it dry.
2 Leave your cream cheese out to soften for a few minutes or microwave it in a medium-sized bowl for 10 seconds. Stir in the kelp flakes, Worcestershire sauce, garlic powder, salt & green onions until fully combined. Then fold in shredded hearts of palm.
3 In a pan, pour in the oil, if you’re using a pot, make sure you have about 5 inches of oil inside and get the oil to 350F. Set up a wire rack over some paper towels or a baking sheet.
4 Place about 2 teaspoons of filling in the middle of the wonton wrapper and then fold to your desired shape, using water to seal the edges. Once you have about 8 wontons done add them to the fryer or pan. Don’t overcrowd your pot or fryer so if you’re using a smaller one, maybe try 6 at a time first. Fry for 3 ½ minutes then carefully remove and place on the wire rack to cool and drain excess oil.
5 While they’re frying, start wrapping another 8 wontons. Repeat those steps until all wontons are fried! Serve with sweet and sour sauce for dipping.
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