Vegan Crab Rangoon

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

More Ways To Love Jackfruit

• Spicy Jackfruit Salad
• Jackfruit Soft Tacos
• Vegan Pulled Pork
• Beer-Battered Vegan Fish And Chips

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