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