Ingredients
Scale
- 1 packet of nasoya wonton wrappers or any wonton wrappers of choice
- 1 8oz block of cream cheese
- ¼ cup Mayonnaise
- ¼ cup Cojita cheese grated
- ¼ cup habanero cheese grated
- ¼ cup cilantro chopped
- ¼ cup scallions chopped
- ½ cup corn
- 1 tsp taco seasoning
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cumin
- salt to taste
- oil for frying
Instructions
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Heat up a skillet with oil on med/low heat.
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In a bowl combine the cream cheese, mayo, cilantro, scallions, corn and all the seasonings along with both the cheeses. Mix until everything until its well combined.
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Place about 1 tablespoon of the filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel and pinch to seal tight and make sure that there is no leakage.
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Deep fry the rangoons until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the Rangoons on a dish lined with paper towels. Let them cool a little bit and serve with sweet Thai chili sauce.
Notes
- This recipe will make over 24 Rangoons, but you may have extra filling leftover, you can place in a air tight container in the fridge and use it as a dip for later!
- You can air fry them at 380F for 4-6 mins until golden brown, spray the Rangoons with cooking spray before you air fry them.
- It does help to pre heat the air fryer for 15 mins before placing the Rangoons into the basket. Helps to cook faster!
- I used Nasoya brand wonton wrappers, they can be found at any grocery store.
- You can replace the cream cheese, mayo and cheese with plant based products.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer, Side Dish, Snack
- Cuisine: asian, Mexican
Keywords: elote, elote rangoons, elote wontons
