Crabless Rangoons

• 2 tbsp oil
• 4 oz portabella mushrooms, diced
• 1 small onion, diced
• 1 small carrot, grated
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 8oz cream cheese (don't use neufchatel)
• 1 package wonton wrappers
• cooking oil for frying

1. Heat 2 tbsp oil over med-hi in sautee pan. Add onions, saute until onions are clear. Add mushrooms, carrots, salt, cumin, coriander, and sautee until all the water has evaporated from veggies. Let cool.
2. Mix together with softened cream cheese. Add spices to taste if needed.
3. Heat frying oil over med-hi.
4. Spoon 2 tsp of cream cheese mixture onto center of wonton wrapper and close up wrapper by bringing together opposing sides in two directions so beggar's purse shape is formed. Flatten rangoon bottom slightly.
5. Fry rangoons in pre-heated oil. When oil is at the right temperature, it should take about 15-30 seconds to fry each rangoon.
6. Cool upside down on plate covered with paper towel to drain oil.
7. Serve.

oil, portabella mushrooms, onion, carrot, salt, ground cumin, ground coriander, cream cheese, wonton wrappers, cooking oil

Taken from www.epicurious.com/recipes/member/views/crabless-rangoons-1202615 (may not work)