"Crab" Rangoon

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.

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Vegan Crab Rangoon 


Filling: 

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)

 

Remaining ingredients: 

Wonton wrappers (make sure they are vegan friendly)

Oil for frying 

Water for pressing wonton ends


  1. Place all the filling ingredients into a bowl and mix together.

  2. 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. 

  3. Heat oil over medium heat on stovetop. 

  4. Place 2-3 “crab” rangoons in at a time and fry for 2-3 mins and flip 1 & 1/2 mins in. 

  5. Repeat until they are all cooked. 

  6. Serve with soy sauce, sweet chili sauce or sriracha mayo! Enjoy!

Charmaine SimmonsComment