This year, we'll be doing things a little different for Christmas. Instead of our usual mass of cooking, we'll be heading out to enjoy some Asian cuisine on Christmas day. Of course, you know I'm always inspired by the goings-on around me and today is no different. With Asian food on my mind I decided that it was high time for some Cream Cheese Rangoon.
I know, I know... Generally you'll find some sort of meat inside of a rangoon, however... I'm not too big on seafood. So, I always make mine with tofu cream cheese. Sounds interesting, right? Tofu. Cream cheese. Trust me, this stuff is amazing. It looks, tastes, and feels just like traditional cream cheese (but with a lot less calories and obviously dairy free!) so I'm often using it in place of standard cream cheese. Especially if it's involving anything with an Asian flare.
Over the past couple of years, I've played around a lot with wontons, spring rolls, egg rolls, and potstickers. I've found that the wrappers/skins are a great and very versatile item to use as I see fit when lightening up a dish. I mean... you remember those Breakfast Egg Rolls from last week? I'm still having dreams about those... Yum!
With all of my collective knowledge, I think I've finally mastered the Skinny Cream Cheese Rangoon. I've lightened these up by baking them rather than frying, and of course using that stellar tofu cream cheese that I mentioned. With just a few minutes of prep, and literally a couple of ingredients, you can have yourself the perfect vegetarian take-out fake-out side item.
I love to pair these Skinny Cream Cheese Rangoons with an Asian salad and some Japanese Onion Soup to make for a perfect little meal that is all too easy to make on any given weeknight. They're crisp on the outside and creamy on the inside, making them the perfect little dippers for sweet chili sauce. I swear I could swim around in that stuff. Glug, glug.
I'm able to find tofu cream cheese in the dairy section near the other cream cheese in my local grocery store, but if you're not able to find it... don't fret! There's also a fun greek yogurt cream cheese out there if you can find that, or else Neufchatel would work too!
Skinny Cream Cheese Rangoon
Servings: 16 • Size: 1 Rangoon • Calories: 96 • Fat: 1.3 g • Saturated Fat: 0.5 • Carb: 17.5 g • Fiber: 1.0 g • Protein: 1.3 g • Sugar: 1.0 g • Sodium: 190.0 mg
1/2 C. (4 Oz.) Tofu Cream Cheese
16 Wonton Wrappers
Preheat the oven to 375 degrees F. and line a baking sheet with foil; give it a light coat of non-stick cooking spray and set aside.
Lay out a few of the wonton wrappers and drop about 1/2 tbsp. of the tofu cream cheese into the center of each.
Dip your fingertips into a bit of water and follow along the edges of the wonton wrapper.
Seal them up tightly using the water as a 'glue' to hold the wonton wrapper together.
Line the wontons up on the prepared baking sheet and give them all a light coat of non-stick cooking spray.
Place into the oven to bake for about 10 minutes or until turning golden brown.
Once done, remove from the oven and enjoy right away!