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Vegan crab rangoon on a plate.

Vegan Crab Rangoon

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5 from 5 reviews

  • Author: erin wysocarski
  • Total Time: 1 hour 10 minutes
  • Yield: 30 pieces
  • Diet: Vegan


If you have a craving for vegan crab rangoon, then this is the recipe for you! Softened canned jackfruit, vegan cream cheese, and scallions come together to make a filling that’s spooned onto wontons. They are deep-fried or baked to recreate and veganize the Chinese takeout classic!


  • 20 oz. can of young green jackfruit, in brine or water
  • 2 cups vegetable broth
  • 8 oz. vegan cream cheese, I used Tofutti brand (soften at room temperature for about an hour before using)
  • 1 scallion, thinly sliced
  • 2 tsp toasted sesame oil
  • 30 square vegan wonton wrappers
  • canola or grapeseed oil
  • spray oil, for baking (optional)

to serve

  • prepared Thai chili sauce (or make your own)
  • chopped scallions
  • black and white sesame seeds


  1. Drain the jackfruit and place into a crockpot with the broth, ensuring all pieces are covered with the liquid, adding a bit more broth if needed. Cook the jackfruit for 2-3 hours on the highest setting.
  2. Remove the jackfruit from the broth, and shred it up as finely as possible with a fork and knife. It should be really soft and almost fall apart. Discard any seeds or tough pieces.
  3. Measure out 1 cup of the shredded jackfruit and place it into a bowl.
  4. Add in the scallion and sesame oil, and mix to combine. Then, add in the softened vegan cream cheese and stir until well combined. Set aside.
  5. To deep fry them, place several inches of canola or grapeseed oil into a small saucepan.
  6. Heat the oil over medium-high heat for about 7 minutes. Throw a pinch of the filling into the oil. If it sizzle immediately, you are ready to fry.
  7. To assemble the wontons, place a teaspoon of the filling in the center of the wonton, then fold them. I folded them by dabbing water at 12, 3, 6 and 9 o’clock, then folded 12 and 6 o’clock up like a taco, then pushed in the sides at 3 and 9 o’clock, pinching them well to form a seal.
  8. Slowly transfer 2 of the wontons into the hot oil until golden brown (it should only take 45 seconds or so). Transfer to a paper towel to drain, and repeat until all of the wontons are fried.
  9. To bake them, preheat your oven to 425. Place a teaspoon of filling in the center of a wonton. Run a bit of water with your finger around all of the edges, then fold it over to create a triangle. Place them onto a well-oiled baking sheet. Spray or brush the tops with a little oil.
  10. Bake for about 7 minutes on one side (or until golden brown), flip, then bake the other side for an additional 4 minutes, or until golden brown.
  11. Serve immediately with the homemade or prepared Thai chili sauce.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Vegan Seafood
  • Method: Deep Fried
  • Cuisine: Asian, Chinese, American