July 10, 2019

The Best Vegan Crab Rangoon

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This vegan crab rangoon tastes so similar to its counterpart, I can almost guarantee if you gave it to someone without telling them it was vegan, they wouldn’t even know! Seasoned hearts of palm, cream cheese, chives, and garlic are folded in wonton wrappers, then fried until golden and perfectly crisp, making for the most delicious restaurant-worthy appetizer right in the comfort of your own home!

Completed Vegan Crab Rangoon, garnished with chopped chives, and served with sweet chili sauce.

Table of Contents

ingredients and substitutions jump to recipe video step-by-step instructions tips & faqs

What is Crab Rangoon?

Crab Rangoon is a popular appetizer in American Chinese cuisine, known for its crispy texture and creamy filling. Despite its name, traditional Crab Rangoon is not an authentic dish from Chinese cuisine. Alternatively, it is believed to have originated in the United States in the mid-20th century. The exact origin is unclear, but it is generally believed to have been created in American Chinese restaurants as a fusion dish. It first gained popularity in the 1950s and 1960s.

Some theories suggest that Crab Rangoon might have been inspired by Polynesian or tiki cuisine, which was trendy during the mid-20th century. The use of cream cheese and the frying technique aligns with some elements of Polynesian-inspired appetizers.

Over the years, Crab Rangoon has become a staple in American Chinese restaurants and is often served as an appetizer alongside other popular dishes like egg rolls and fried wontons. The dish has evolved, and different variations exist, including vegetarian versions, as well as fusion recipes that incorporate various ingredients.

I’m happy to say you can now even enjoy a vegan version, so let’s get to cookin’ the best vegan Crab Rangoon!

Completed Vegan Crab Rangoon, garnished with chopped chives, and served with sweet chili sauce.

Ingredients and Substitutions

This vegan Crab Rangoon is not only delicious, but the ingredients list is short and I usually have most of the ingredients on hand! Below is a lost of the ingredients, plus any substitutions you can make:

  • Hearts of Palm: Artichoke hearts, shredded king oyster mushrooms, or even finely chopped jackfruit can provide a similar flaky texture.
  • Vegan Cream Cheese
  • Fresh Garlic
  • Minced Chives: Green onions (scallions) can be a suitable replacement for chives. You can use the green parts to add a mild onion flavor.
  • Worcestershire Sauce: Read the label to make sure its vegan!
  • Seasonings: Onion powder, Old Bay seasoning, red pepper flakes, salt, and pepper.
  • Wonton Wrappers
  • Vegetable or Canola Oil
  • Sweet Chili Sauce

How to Make Vegan Crab Rangoon

If you’re new to folding wonton wrappers, I always tell people to start with Crab Rangoon! Here’s how to make ’em:

1. Prepare the ‘Crab’ Filling:

Place the hearts of palm in a large bowl and mash them until they resemble a crab-like consistency. Alternatively, if you find the hearts of palm too hard to mash, you can pulse the ingredients in a food processor until you reach a crab-like consistency. Add vegan cream cheese, garlic, chives, Worcestershire sauce, onion powder, Old Bay seasoning, and red pepper flakes. Mix thoroughly, adjusting seasonings with salt and pepper.

2. Assemble the Wontons:

Fill a small bowl with water. Spoon 2 teaspoons of filling into the center of a wonton wrapper. Moisten the outer edges with water, then bring two opposite corners together, forming a purse shape. Seal edges, removing any air bubbles. Repeat until all filling is used.

3. Fry:

Heat vegetable or canola oil in a large pot to 350-375 degrees F. Fry the vegan crab rangoon in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, 3 to 5 minutes. Transfer to a cooling rack or paper towel-lined plate.

4. Enjoy!

Sprinkle chopped chives over the golden delights. Serve hot with sweet chili sauce, and savor the moment!

Completed Vegan Crab Rangoon, garnished with chopped chives, and served with sweet chili sauce.

Tips & FAQs

  • Consistent Filling Size: Maintain uniform filling sizes to ensure even cooking. This consistency helps achieve the perfect balance of flavors and textures.
  • Sealing the Wontons: Ensure proper sealing of the wontons to prevent oil from seeping in during frying. Remove any air bubbles to avoid sogginess.
  • Oil Temperature: Maintain a consistent oil temperature (around 350-375 degrees F) for frying. This ensures a crispy exterior without absorbing too much oil.
  • Fry in Batches: Fry the vegan crab rangoon in small batches to avoid overcrowding the pot, which can lead to uneven cooking.

What is hearts of palm and where can I get it?

Hearts of palm are a vegetable harvested from the inner core or “heart” of certain species of palm trees. The primary source for hearts of palm comes from the inner core of the young, developing stems of the cabbage palm tree (scientifically known as Euterpe edulis or other related species).

The inner core of the palm tree is typically extracted and then processed into cylindrical or round segments, which are commonly sold canned or jarred.Nowadays, I find hearts palm more and more accessible, but I can almost always find them at Whole Foods, Sprouts, or my local Asian market. You can also get them online. I like this brand!

Is purchasing and consuming hearts of palm ethical? is there a substitute?

Harvesting hearts of palm has raised concerns about the impact on palm tree populations, particularly in regions like Central and South America. Overharvesting can contribute to deforestation and ecosystem disruption. Some companies and producers, however, harvest hearts of palm sustainably by using methods that allow the palm tree to regenerate.

Some hearts of palm products carry certifications indicating sustainable and ethical practices. Look for certifications like Rainforest Alliance or Fair Trade, which can provide reassurance about the ethical sourcing and production of the product. I really love Native Forest brand, and you can read more about them here, if you’re interested.

If you’re interested in a substitution for the hearts of palm, please see the “ingredients and substitutions” section of this blog post.

Can I Air-Fry or Bake Vegan Crab Rangoon?

While frying is the preferred method, both air-frying and baking are options!

To bake, preheat the oven to 375 degrees F and bake for 15-20 minutes or until golden brown. Brush the wontons with a little oil for a crispier exterior.

Can I Prepare the Filling Ahead of Time?

Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator. However, assemble the wontons just before frying to maintain their crispiness.

To bake, preheat the oven to 375 degrees Fahrenheit. Spray the vegan Crab Rangoon with som oil, and bake for 15-20 minutes or until golden brown. Brush the wontons with a little oil for a crispier exterior. To air-fry, spray them with some oil, and place them in a single layer in the air-fryer basket. Air-fry at 375 degrees Fahrenheit until golden and crispy, 8 to 10 minutes, flipping halfway through.

Are These Vegan Crab Rangoon Freezer-Friendly?

Yes, you can freeze the assembled rangoon on a tray, then transfer them to a freezer bag once they’re solid. Fry directly from frozen, adding a little extra cooking time.

Storage and Reheating?

Store leftover vegan crab rangoon in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven or air-fryer at 350 degrees F for 8 to 10 minutes until warmed through and crispy. Avoid using the microwave to maintain crispiness.

Note: Reheated vegan crab rangoon may not be as crispy as when freshly fried.

Completed Vegan Crab Rangoon, garnished with chopped chives, and served with sweet chili sauce.

More Chinese-Inspired Recipes

  1. Crispy Orange Tofu
  2. Sweet and Sour Tofu
  3. Vegan Beef and Broccoli Noodles
  4. General Tso’s Cauliflower
  5. Black Pepper Tofu

I hope you love these vegan Crab Rangoon as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!

Completed Vegan Crab Rangoon, garnished with chopped chives, and served with sweet chili sauce.
Completed Vegan Crab Rangoon, garnished with chopped chives, and served with sweet chili sauce.

Vegan Crab Rangoon

Ashley
This vegan crab rangoon tastes so similar to its counterpart, I can almost guarantee if you gave it to someone without telling them it was vegan, they wouldn’t even know! Seasoned hearts of palm, cream cheese, chives, and garlic are folded in wonton wrappers, then fried until golden and perfectly crisp, making for the most delicious restaurant-worthy appetizer right in the comfort of your own home!
Prep Time 1 hour
Cook Time 15 minutes
Course Appetizer
Cuisine American-Chinese
Servings 6

Ingredients
  

  • 1 14 ounce can hearts of palm, drained
  • ¾ cup room temperature vegan cream cheese
  • 2 tablespoons fresh minced chives, pluse more for garnish
  • 6 cloves fresh minced garlic
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 tsp Old Bay seasoning
  • ¼  tsp red pepper flakes, optional
  • Salt and Pepper to taste
  • 20 Vegan friendly square wonton wrappers
  • 4 cups Vegetable or Canola oil for frying
  • Sweet chili sauce for serving

Instructions
 

  • Place the hearts of palm in a large bowl. With a potato masher or the back of a fork, mash the hearts of palm until they resemble a crab-like consistency. Alternatively, if you find the hearts of palm too hard to mash, you can place them in a food processor and pulse until you reach a crab-like consistency. ,Add the cream cheese, garlic, chives, Worcestershire sauce, onion powder, Old Bay and red pepper flakes (if using). Mix to combine all the ingredients thoroughly. Taste and adjust seasonings, adding salt and pepper if needed.
  • Fill a small bowl with water.
  • Spoon about 2 teaspoons of filling into the center of the wonton wrapper. Using your fingers, lightly dip into the water and moisten the outer edges of the wont wrapper.
  • Bring two opposite corners of the wontons together and pinch them together. Then, bring the other two opposite corners together, making a purse shape. Seal the edges together, carefully removing any air bubbles. Repeat this process until all the filling is gone.
  • Heat oil in a large sauté pan. Once the oil is hot enough, fry the vegan crab rangoon 9 to 10 at a time (depending on how big your pan is), making sure not to overcrowd the pan.
  • Fry until they are golden brown and crispy, 3 to 5 minutes. Transfer to a cooling rack or paper towel lined plate. Repeat until all the wontons are fried.
  • Garnish with chopped chives and serve hot with sweet chili sauce, and enjoy!
Keyword air-fryer recipes, dairy-free pasta recipe, easy vegan cooking, easy vegan recipe, hearts of palm, homemade vegan comfort food, meatless monday meal, party food, plant-based appetizer, vegan crab rangoon, vegan snacks, wonton wrappers
Tried this recipe?Let us know how it was!
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  1. Hi Ashley! I definitely will make these, but can you tell me how to bake them. Have you tried this with an air fryer? I’m wondering if the fry time would be the same. Thanks!

    1. Haven’t tried baked or air fried, so I’m not quite sure. I don’t have an air fryer — apologies!

    2. I suggest not using an air fryer. Air fryers are just counter-top sized convection ovens. Anything made in an air fryer will come out closer to baking than to frying in oil (even if you brush it). The outside won’t have the texture you would expect from a American-Chineese food restraunt (flaky, puffed up and crisp) but instead will have more of a crunchy texture, with the corners being more browned.

      It will still be good, but it’s not the same. Hope this helps!

  2. These were so easy to make. Maybe takes 25 minutes but, so worth it. The texture of the palm of hearts are on point to crab! I added some sugar to my mix because I think the ones in my area were a little sweeter. Will definitely make again! Thanks for being an amazing chef and creator, Ashley!

      1. What brand of vegan cream cheese have you had success with? We did a similar recipe a few years ago, and the cream cheese we’d chosen basically dissolved in the fryer & left us with empty shells (we were crushed!). I’d love to know what brands have served others better.

        1. Hey Erin! I’ve used lots of brands, it mainly Tofutti. Is it possible your oil was too hot or you weren’t sealing the wontons properly?

  3. Just finished making a batch. Love, love, love them! They were real easy to make as well. Of course, my hubby ate most of them before I was able to dive in lol. Will be making them again soon!

    1. Veronica, I’m so happy you and your hubby loved my crab(less) Rangoon!!! Next time you have to make a double batch ????

  4. These were so easy to make!!! A girl can definitely appreciate a simple, quick and fast recipe. My husband and I loved these!! I will definitely be making more of this at home. Thanks for the awesome recipe!! 🙂

  5. I don’t usually take the time to comment on recipes, but these were outstanding. Thank you so much for posting!

    1. Hi Morgan! I current do not provide nutritional info for any of my recipes. A great app for tracking nutritional information is My Fitness Pal 🙂

  6. Made these tonight! WOWOWO sooooo delicious and easy. I surprised by how all the ingredients together tasted so much like the non-vegan version (from what I remember lol). Dinner tonight consisted of finishing off the rest of a bottle of white wine and these rangoons…No regrets lol

  7. Making these for the second time! I love them! Has anyone tried to freeze some though? I want to try it, but also wanted to know if anyone else has ????

  8. I’ve made this recipe twice now and it scratches my Chinese food craving itch every time! Just a thought- the first time I made it with Mykonos vegan cream cheese and it was great. The second time, with Daiya and it was not as good. I usually put Daiya on bagels and like it, but for this recipe I wouldn’t recommend. This recipe is so good it’s getting handwritten into my vegan cookbook!

  9. Thank you for this recipe, it has saved our family tradition of making fried “crab puffs” on Christmas Eve! Just in case it’s helpful to anyone, the type of cream cheese really does make a big difference. This year we used Violife, which while delicious on its own, is not great for this as it’s mainly oil (so, frying oil into another oil essentially, leaving just the palms). In the past we used Tofutti and it was much better, probably because of tofu content. I also saw a recipe that suggested adding tofu as well so that may also help with the structure of the filling. The main thing to look for is the oil content of the cream cheese. Thanks again!

  10. Hi, how would you recommend to store once prepped? I would like to keep them on hand. Frozen? divide by Parchment paper? TIA

    1. Hi! You can definitely freeze these. To freeze them, place them in a single layer on a parchment paper lined tray and place in the freezer. Once they’re frozen, you can stir them in a large zip-top bag or airtight, freezer-friendly container. When you’re ready to prepare, fry them according to directions 🙂

  11. These were delicious! Will definitely make again. The heart of palm was harder to mash than I thought, so I chopped it up a bit first and it worked perfectly!

    1. Hi Casey,

      I haven’t substituted artichokes in place of hearts of palm for this recipe, but I think it could work great! If you ever give it a try, please let me know 🙂