I was curious to fuse flavors of Brazil and China, and ended up with this guava rangoon. This is a unique and fun dessert that will delight any adventurous foodie! -Chef Richard Sandoval
Yield: 8 Rangoons
- Canola Oil
- 2 oz Cream Cheese
- 2 oz Guava Paste
- 8 Wonton Skins
- Powdered Sugar, for garnish
- 2 scoops Ice Cream (recommend Dulce de Leche Ice Cream)
Fill a pot halfway with canola oil and preheat to medium high heat. Place wonton skins on a board.
Cut cream cheese into ½ inch cubes and place one in center of each wonton skin.
Place 1 tsp of guava paste onto each wonton skin. Place water on edges of wonton skin and fold into a triangle shape, making sure the edges are sealed.
Fry until golden brown. Remove from fryer and dust with powdered sugar.
Place on a plate with your favorite ice cream and enjoy.