So we made air fried cream cheese wontons for a Super Bowl Snack. Eric and I were, of course, inspired by crab rangoons, but we didn’t want to buy and cook crabmeat. (You can’t really taste crab meat in crab rangoons anyway!)
Air fryers are a fun toy, but perhaps not a can’t-live-without-it kitchen necessity. It’s a fun way to make food crisp and crunchy without added fat. These tasted like pretty legit crab rangoons, and we didn’t deep fry them!
You can find pre-made wonton wrappers in the supermarket near wherever they sell the tofu.
Air Fried Cream Cheese Wontons
Servings: 8
Equipment
- 1 air fryer
Ingredients
- 25 wonton wrappers
- 8 ounces Neufchâtel cheese
- 2 teaspoon sugar
- 4 scallions (thinly sliced)
- 1 well-beaten egg
- nonstick spray or olive oil mister
Dipping Sauce
- 2 tablespoon low sodium soy sauce
- 2 tbsp water
- 2 teaspoon honey
- 1 teaspoon sesame oil
- ½ teaspoon Sriracha or hot chili oil (optional)
Instructions
- Preheat the air fryer to 370 °F
- Whisk together the dipping sauce ingredients and set aside.
- In a small bowl, beat together 1 egg with 2 tablespoon of water. This is the "glue" that will hold the wontons together.
- Stir together the Neufchâtel cheese, sugar and chopped scallions.
- Drop a teaspoon-sized mound of the cheese mixture onto the center of each wonton wrapper.
- Fold opposite corners of the wonton wrapper together to make a triangle. Next, fold the two triangle points together. Use a pastry brush to brush on some of the beaten egg; this will act as "glue" to hold the wonton together.
- Give the wontons a good spray with nonstick spray or an olive oil mister.
- Cook in the air fryer at 350 °F for about 10 minutes.
- At the 10-minute mark, flip the wontons over and cook for another 3 to 5 minutes, until they reach the desired crispy-golden done-ness.
- Serve with the dipping sauce.
