Vegan Krab Rangoon

My Vegan Krab Rangoon are calling your name! Can you hear it? These fried wontons stuffed with vegan “crab” and cream cheese make the perfect quarantine snack.

Vegan Krab Rangoon

The chinese takeout favorite, veganized! It's super crispy and perfect as a snack.

Course Snack

Cuisine Asian-Inspired, Chinese-Inspired

Keyword Plant-Based Rangoon, Vegan Krab Rangoon

Prep Time 45

Cook Time 15

Total Time 1

Servings wontons

Author Valerie

Ingredients

1 14oz can hearts of palm drained
4 oz vegan cream cheese not coconut-based. I used tofutti and it was perfect!
¼ tsp kelp flakes optional, but if you want a slight oceany taste, I recommend it, buy it here or at whole foods on the international foods aisle
¼ tsp salt
½ tsp Worcestershire sauce vegan
¼ tsp garlic powder
2 tbs green onions chopped
24 2 ½ inch Vegan Wonton wrappers easiest and cheapest to find at your local asian mart, just make sure they don’t have L-Cysteine in them, thats a dough conditioner used in some and its made of hair, ew. Nasoya also has veganized their wonton wrappers, you can find those at most major grocery stores
Duck Sauce or sweet & sour sauce for dipping, you can find it at your local asian mart or at whole foods on the international foods aisle
A lot of Canola Oil or sunflower oil, for frying

Instructions

Shred the hearts of palm up with your hands so it resembles crab meat and squeeze as much liquid out as you can. Like when you think you’ve squeezed enough liquid out, give it another few squeezes.
Spread it out on a large clean kitchen towel and pat it dry
Leave your cream cheese out to soften for a few minutes or microwave it in a medium-sized bowl for 10 seconds. Stir in the kelp flakes, Worcestershire sauce, garlic powder, salt & green onions until fully combined. Then fold in shredded hearts of palm.
Now set up whatever frying apparatus you have, pour in the oil, if you’re using a pot, make sure you have about 5 inches of oil inside and get the oil to 350 degrees. Next to your fryer or pot, set up a wire rack over some paper towels or a baking sheet.
While the oil is heating up start wrapping your wontons. Place about 2 teaspoons of filling in the middle of the wonton wrapper and then fold to your desired shape, using water to seal the edges. (I watched the YouTube video below to help me!) Once you have about 8 wontons done (I found that if you do any more than 8 at a time they start coming apart) and your fryer oil is at temperature, add them to the fryer or pan. Don’t overcrowd your pot or fryer so if you’re using a smaller one, maybe try 6 at a time first. Fry for 3 ½ minutes then carefully remove and place on the wire rack to cool and drain excess oil.
While they’re frying, start wrapping another 8 wontons. Repeat those steps until all wontons are fried! Serve with duck sauce or sweet and sour sauce for dipping!