Reggae Rangoons

Reggae Rangoons are a delightful fusion of Caribbean and Chinese flavors, combining the crispy texture of traditional rangoons with the spicy and tangy taste of Caribbean cuisine.

Reggae Rangoons

Ingredients

  • 8 oz cream cheese, softened
  • 1 cup cooked and shredded jerk chicken
  • 1/4 cup diced bell peppers
  • 2 green onions, finely chopped
  • 24 wonton wrappers
  • Oil for deep-frying

Instructions

  1. In a mixing bowl, combine the softened cream cheese, shredded jerk chicken, diced bell peppers, and chopped green onions.
  2. Place a small spoonful of the mixture in the center of each wonton wrapper.
  3. Moisten the edges of the wrapper with water, then fold and seal to create a rangoon shape.
  4. Heat the oil in a deep-fryer or large pot to 350°F (175°C).
  5. Fry the rangoons in batches for 2-3 minutes, or until golden brown and crispy.
  6. Remove and drain on paper towels.
  7. Serve hot with your favorite dipping sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Deep-frying

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
12g
Protein
6g
Fat
8g

Supplies

Deep-fryer or large pot Mixing bowl Spoon Paper towels

Tools

Knife Cutting board

Serving suggestions

Serve the Reggae Rangoons with a side of sweet chili sauce or mango salsa for a burst of tropical flavor.

Tips & tricks

For a vegetarian option, substitute the jerk chicken with diced pineapple or mango for a sweet and savory twist.

Cost

$15