Vegan crab rangoon: crispy, golden, plant-based perfection you can make at home. Think flaky jackfruit, creamy vegan cheese, and wonton wrappers doing the crunchiest, tastiest little dance in your fryer or oven!
Crab rangoons: crispy, golden pockets of creamy, savory magic. Traditionally, they’re filled with cream cheese and crab, but this plant-based twist is every bit as delicious. This vegan crab rangoon recipe delivers all the flavor, all the crunch, but none of the seafood. Think of it as a flavor explosion wrapped in a perfectly crispy wonton wrapper—and yes, you can totally make them at home. It’s so easy!
Here’s the game plan: put on your coziest sweats, queue up your favorite playlist, and turn your kitchen into a DIY takeout haven. Folding these little rangoons is surprisingly satisfying (it’s basically edible origami), and when they come out of the fryer hot, golden, and begging to be dunked in Thai chili sauce? Game over.
Why You’ll Love This Recipe
If you’ve ever wondered, “Can I really pull off takeout classics at home?”—the answer is 100% yes. These vegan crab rangoons are crispy, creamy, and loaded with all the flavor you love in every single bite. Whether you’re here for the crunch, the folding fun, or the simple joy of making homemade takeout in, you’re going to fall hard for these. Here’s why:
- All the Flavor, None of the Seafood: Jackfruit steps up to the plate, bringing that flaky, tender texture that mimics crab like a pro. Paired with creamy vegan cream cheese and a pop of scallion, this filling is rich, savory, and an actual flavor bomb.
- Crispy Golden Magic: The best part? That first bite. When the crunchy wonton wrapper cracks open to reveal the creamy filling, it’s basically deep-fried heaven. These rangoons bring the crunch and the melt-in-your-mouth vibes.
- Takeout at Home, but Better: Why wait for delivery when you can make these faster—and fresher—at home? Plus, eating them hot out of the fryer? That’s a level of deliciousness takeout can’t touch.
- Folding Is Fun: Folding wontons is like the perfect mix of craft project and kitchen therapy. It’s satisfying, low-pressure, and honestly kind of addicting. Bonus: they’re way too cute to eat … until you do.
- Perfect for Sharing—or Keeping All to Yourself: These rangoons are a guaranteed party favorite, but they’re just as good for a solo snack fest. Either way, they’ll disappear faster than you can grab the dipping sauce.
Key Ingredients
This recipe is all about simple ingredients doing big things. Each one pulls its weight to bring you crispy, creamy, takeout-inspired perfection. Let’s get into the lineup:
- Canned Young Green Jackfruit (in Brine): Jackfruit is the MVP here, swooping in with its flaky, tender texture that’s basically made to replace crab. It’s mild, versatile, and soaks up flavor like a pro. Just make sure it’s the kind packed in brine, not syrup—unless you’re going for dessert rangoons (actually, don’t). Feel free to sub hearts of palm or finely chopped and sauteed mushrooms here.
- Vegan Cream Cheese: This is where the magic happens. Creamy, tangy, and just indulgent enough, vegan cream cheese is the key to that luscious filling. I use Tofutti here, as it holds up like a champ under heat. Avoid brands with meltier quality here for best results.
- Green Onions: Green onions do all the heavy lifting for that fresh, oniony brightness that cuts through the richness of the cream cheese. Plus, it adds a nice little pop of color.
- Vegan Wonton Wrappers: The crispy shell that makes it all happen. These wrappers fry up into golden perfection, giving you that satisfying crunch in every bite. Just check the label to make sure they’re egg-free and good to go.
- Thai Chili Sauce: Sweet, spicy, sticky, and the perfect sidekick. Whether you grab a bottle or go the DIY route, this sauce takes each bite to the next level.
How To Make Vegan Crab Rangoon
Making vegan crab rangoon at home is equal parts simple and satisfying. From whipping up the creamy jackfruit filling to folding those little wontons into crispy pockets of perfection, every step brings you closer to a mini kitchen victory. Here’s what you’ll do. For full recipe details, scroll to the end of this post!
Step 1: Cook the Jackfruit “Crab” – Start by simmering your canned jackfruit in vegetable broth for 15 minutes to soften it up. Drain and shred it finely, removing any seeds or tough bits. This step takes jackfruit from neutral to flaky perfection, giving you the ideal crab-like base.
Step 2: Mix the Creamy Filling – In a mixing bowl, combine your shredded jackfruit, softened vegan cream cheese, scallions, and toasted sesame oil. Stir it all together until smooth and creamy. This is where the magic happens—savory, rich, and ready to be spooned into crispy wrappers.
Step 3: Fold Like a Pro – Grab a wonton wrapper and place a teaspoon of filling in the center. Dab a little water at 12, 3, 6, and 9 o’clock. Then bring the top and bottom edges together (12 and 6 o’clock) and press to seal, then gently push in the sides (3 and 9 o’clock) and pinch everything to seal.
Step 4: Fry or Bake—Choose Your Adventure
- To Fry: Heat neutral oil to 350°F. Fry 3-4 wontons at a time until golden and crispy—about 45 seconds per batch. Transfer to a paper towel-lined plate to keep them crunchy.
- To Bake: Preheat your oven to 425°F. Arrange the wontons on a baking sheet and lightly coat with spray oil. Bake for 7 minutes, flip, and bake another 4 minutes until golden brown.
Step 5: Dunk, Bite, and Repeat – Serve these piping hot with Thai chili sauce for dipping. The crispy shell, creamy filling, and sweet-spicy kick of the sauce? It’s the kind of snack that keeps you coming back for just one more.
How To Serve
These vegan crab rangoons are crispy, creamy, and bursting with flavor—and they deserve a little extra love when it comes to serving. Whether you’re setting the vibe for a cozy Friday night in or treating your friends at your next get together, here’s how to make the most of them:
- Make It a Friday Night Tradition: Forget delivery—pair your homemade rangoons with a piping hot bowl of vegan egg drop soup for a cozy, takeout-inspired dinner. Add a drizzle of Thai sweet chili sauce for dipping, and you’ve got a combo so good, it might just become your new weekly ritual.
- Create a Takeout Party: Set up a spread and let your friends dig in! Serve these rangoons alongside a variety of dishes like our sweet and sticky tofu, sweet and sour soy vegan chicken, Chinese 5-spice tofu, or a tofu stir fry.
- Keep It Casual: These rangoons are perfect for a low-key snack or appetizer. Pair them with some comfy mapo tofu for a fun twist on textures and flavors, or just pile them on a plate with plenty of chili sauce for dunking and call it a day.
- Serve It Family Style: Go all out with a table full of favorites! These rangoons shine next to a variety of Asian-inspired dishes, and they’re easy to grab and share. Whether it’s game night snacks or a full-on takeout party, these rangoons steal the show.
FAQs
If you can’t find jackfruit, hearts of palm are a great substitute and have a similar flaky, tender texture. Simply drain, shred, and use in place of jackfruit. Shredded king oyster mushrooms or finely chopped tofu can also work if you’re looking for a different texture while keeping the savory flavor intact.
Yes! You can assemble the rangoons ahead of time and freeze them before cooking. Place the assembled wontons in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Fry or bake them straight from frozen—just add an extra minute or two to the cooking time.
The ideal frying temperature is 350°F. If you don’t have a thermometer, you can test the oil by inserting a wooden chopstick or the handle of a wooden spoon into the oil. When bubbles form around it immediately, the oil is ready. If the bubbles are too vigorous, lower the heat slightly to avoid burning the rangoons.
More Ways To Love Jackfruit
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Vegan Crab Rangoon
- Total Time: 1 hour 10 minutes
- Yield: 48 pieces
- Diet: Vegan
Description
Crispy, golden, and completely plant-based, this vegan crab rangoon recipe is your ticket to recreating takeout magic at home. Jackfruit, vegan cream cheese, and scallions come together to make the perfect savory filling, tucked inside wonton wrappers and fried to perfection. Pair them with Thai chili sauce, and you’ve got a flavor-packed appetizer that’s as fun to make as it is to eat!
Ingredients
- 5 ounces drained weight of canned young green jackfruit, in brine or water (a 20-ounce can will yield approximately 10 ounces drained)
- 2 cups vegetable broth
- 8 ounces vegan cream cheese (Tofutti brand is recommended, softened at room temperature for 1 hour)
- 1 scallion, thinly sliced
- 2 teaspoons toasted sesame oil
- 48 square vegan wonton wrappers
- neutral oil (like canola, vegetable, or grapeseed oil) for frying
- spray oil, (optional, for baking)
to serve
- Thai chili sauce (store-bought or homemade)
- chopped scallions
Instructions
Prep the Jackfruit “Crab”
- Place the jackfruit and vegetable broth in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Drain the jackfruit and finely shred it, removing any seeds or tough portions.
- In a mixing bowl, combine the shredded jackfruit with softened vegan cream cheese, scallion, and toasted sesame oil. Stir until smooth and evenly mixed.
Assemble the Wontons
- Place a teaspoon of filling in the center of a wonton wrapper. Be careful not to overfill to avoid bursting during cooking.
- Dab water at 12, 3, 6, and 9 o’clock positions on the wrapper. Fold 12 and 6 o’clock up like a taco, then push in the sides at 3 and 9 o’clock, pinching tightly to seal.
Cooking Options
To Deep-Fry
- Add several inches of neutral oil to a small saucepan and heat over medium-high for about 7 minutes or until the oil reaches 350°F.
- Test readiness by inserting a chopstick into the oil; if bubbles form immediately, it’s ready.
- Gently lower 3–4 wontons into the oil at a time. Fry until golden brown, about 45 seconds.
- Transfer to a paper towel-lined plate to drain. Repeat with the remaining wontons.
To Bake
- Preheat your oven to 425°F. Arrange the rangoons on a baking sheet lined with a silicone mat or parchment paper.
- Spray or brush the tops lightly with oil.
- Bake for 7 minutes, flip, and bake for another 4 minutes, or until both sides are golden brown.
To Serve
Serve the rangoons immediately with Thai chili sauce for dipping. Garnish with chopped scallions if desired.
Notes
- Storage: Vegan crab rangoons are at their best fresh, but if you need to store leftovers, allow them to cool completely before refrigerating. Store in an airtight container for up to 3 days, separating layers with parchment paper to avoid sticking.
- Freezing: For longer storage, freeze cooked rangoons in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
- Reheating: Reheat in the oven or air fryer at 350°F for 8–10 minutes to restore some crispiness. Avoid microwaving—nobody wants soggy rangoons.
Helpful Tips:
- Seal it up: Use water to seal the wonton edges tightly and avoid any mid-cook leaks.
- Keep it crispy: Drain fried rangoons on paper towels right after cooking to prevent oiliness.
- Batch it out: Fry or bake in small batches for even cooking and the perfect crunch.
- Lighten it up: Baking works well for a healthier option, but don’t skip the light coat of oil for that golden finish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Vegan Seafood
- Method: Deep Fried
- Cuisine: Asian, Chinese, American
