The Best Vegan Crab Rangoon - Eat Figs, Not Pigs (2024)

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!

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!

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!

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.

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 toInstagramorTikTok, and tag me at@eat_figs_not_pigsand#EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!