Sweet Potato and Cheese Rangoons
Sweet potatoes are so underrated. More than just being mashed and made into fries and chips, sweet potatoes are versatile and can replace a regular potato in almost any recipe. The natural sweetness in sweet potatoes also make savory dishes more complex with contrast in flavors.
Me and my kids love ordering Chinese takeout and no takeout order is complete without a couple orders of fried cheese rangoons.
In this recipe, I took mashed sweet potatoes and mixed it with vegetable cream cheese, a handful of scallions, a small splash of soy sauce with salt and pepper and made a fun new recipe for Sweet Potato and Cheese Rangoon that is a great afterschool snack or lunchbox treat.
This recipe makes about 30 triangles and perfect for freezing and frying when needed.
Sweet Potato and Cheese Rangoon
- 2 cups mashed sweet potatoes
- 4 ounces vegetable cream cheese
- 3 tablespoons thinly sliced, scallions
- 1 tablespoon soy sauce
- 1/2 teaspoon kosher salt
- Fresh cracked pepper
- Small square wonton wrappers
- Beaten egg
Heat a skillet with about 1 cup of vegetable oil.
In a mixing bowl, fold in all the ingredients together until fully incorporated.
Take your wonton wrapper and fill with about 1 tablespoon of the sweet potato filling in the center of the wonton wrapper.
With your other hand, dip your finger in the beaten egg mixture and brush the corners of the wonton wrapper with your finger. Fold the wrapper over and close, to make a triangle. Repeat and set aside.
Start to fry your sweet potato and cheese rangoons on high heat until the wrappers turn crispy and golden brown.
Drain excess oil on paper towels. Serve with sweet and sour sauce.