Butternut Squash Wontons (Vegan Version of Crab Rangoon) Recipe

Directions

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.

Cook 5-star weekday dinners every time.

Cook's Notes:
Tips for folding the wonton wrappers, do follow the directions on the package. Wet all 4 edges of the wrapper. After folding the wrapper over once to seal the wonton you have more control of the filling when you lift the wonton up off the table when folding it the second time.
You will need a Ninja® Blender to very finely cut the veggies.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Per Serving: 154 calories; 5.1 g fat; 23.7 g carbohydrates; 3.6 g protein; 3 mg cholesterol; 228 mg sodium. Full nutrition