Crab Rangoon was one of my favorite appetizers to get when I went to Asian restaurants. As a vegan, it is rare to find exclusively vegan Asian spots that have vegan crab Rangoon. So I decided to create my own to make my vegan take-out dreams come true.
Vegan Crab Rangoon
1/2 cup vegan cream cheese (highly recommend that you use Kite Hill brand)
1/4 cup heart of palm, finely chopped
1 seaweed nori sheet, crumbled into small pieces (I used teriyaki flavor but you can use whatever flavor you desire)
2 tbsp shredded carrots
1 tbsp sliced green onion
2 tsp sesame oil
2 tsp agave
1 tsp soy sauce (can use coconut aminos/tamari if avoiding wheat/soy)
Wonton wrappers (make sure they are vegan friendly)
Oil for frying
Water for pressing wonton ends
Place all the filling ingredients into a bowl and mix together.
Place about 1 tbsp of filling into a wonton wrapper. Fold ends to make a triangle. Use water to press ends together firmly to ensure they stay closed. Repeat until you used all the filling.
Heat oil over medium heat on stovetop.
Place 2-3 “crab” rangoons in at a time and fry for 2-3 mins and flip 1 & 1/2 mins in.
Repeat until they are all cooked.
Serve with soy sauce, sweet chili sauce or sriracha mayo! Enjoy!