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: American, Asian, Chinese
- Diet: Vegan