We love crab rangoon, but Ryan has a developed a horrible shellfish allergy so they have been off the menu for a while. We decided to try making cream cheese won tons the other night and they were yummy! I used the same rice paper wrappers that we used for the egg rolls, but this time I cut them in half for the much smaller cream cheese won tons.
1 pkg cream cheese (room temperature)
1 1/2 TBSP gluten free soy sauce (we use San-J)
1 TBSP freshly grated ginger
5 green onions, sliced
1 clove of garlic, crushed
Mix together together all ingredients.
take 1/2 of rice paper wrapper and dunk in warm water for thirty seconds
place 1 TBSP of filling in wrapper and roll
I like to let them dry off for about 30 minutes and then fry in your favorite oil
YUM!
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