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