Vegan Crab Rangoons a Crispy Creamy Delight

Crispy Vegan Crab Rangoons Your New GoTo Appetizer

By Taylor Kim September 8, 2025

Table of Contents

Craving Crab? Think Again!

Fancy some crab rangoons? But you're plant based? No worries, yeah? My Vegan Crab Rangoons are here to save the day! Honestly, you won't believe how good these crispy, creamy, vegan wonders are.

They're totally addictive, like finding a tenner in your old jeans.

What Are These Veggie Wontons Anyway?

Crab Rangoons are classic Chinese American appetizers. They're traditionally filled with cream cheese and crab meat, then deep fried to golden perfection.

These plant based Asian appetizers offer all the fun of the original. Plus they are 100% guilt free! These little beauties originated as a 1950s Polynesian/Asian restaurant fad.

This recipe is medium difficulty, taking about an hour to make. It yields around 24 rangoons, perfect for sharing... or not.

Why You'll Love These Vegan Crab Rangoons

The top benefit? They're surprisingly healthy. Hearts of palm crab rangoon provides a good source of fibre. They're also perfect for parties.

Or, just treat yourself on a Friday night. This Crispy vegan wonton recipe is special because it nails the classic flavour.

Plus, it's totally cruelty free.

Let's get stuck in with a look at the ingredients.

Next Time...

Next time you find yourself craving an authentic and delicious Asian appetizer, be sure to give these vegan crab rangoons a try. You won't be disappointed!

Let's Talk Ingredients & Equipment for Vegan Crab Rangoons

Vegan Crab Rangoons a Crispy Creamy Delight presentation

Right, so you want to make some banging Vegan Crab Rangoons . Awesome ! First, we need to get our ducks in a row.

Here is your list of 10 , aimed at getting those vegan crab rangoons noticed!

Main Ingredients: What You Need

Okay, let’s break it down. This is where the magic happens. Vegan Crab Rangoons depend on the right stuff.

Silken Tofu: 1 (14-ounce / 400g) package . Make sure it's the silken type, not firm. Honestly, the firmer stuff just doesn't blend right. Think of the best creamy texture.
Hearts of Palm: 1 (14-ounce / 400g) can , drained and finely chopped. A good quality brand is key here; you want a subtle flavour, not something that tastes like tinned sadness.
Vegan Cream Cheese: 4 ounces (115g) , softened. Getting it nice and soft is crucial, or you'll end up with lumpy filling.
Vegan Mayonnaise: 2 tablespoons . Don't skimp here.
Soy Sauce/Tamari: 1 tablespoon . This adds that umami goodness.
Sesame Oil: 1 teaspoon . A little goes a long way with this stuff.
Garlic Powder: 1/2 teaspoon
Onion Powder: 1/4 teaspoon
Ground Ginger: 1/4 teaspoon
White Pepper: A pinch
Fresh Chives/Green Onions: 1 tablespoon , finely chopped. These add a lovely fresh note.
Wonton Wrappers: 48 . Make sure they're vegan before you buy them, alright?
Water: For sealing
Vegetable/Canola Oil: For frying

Seasoning Notes: Flavour Power

Let's get this Crab Rangoons totally tasting plant based Asian appetizers just right! The magic is in the blend, you know? Soy sauce and sesame oil are like Batman and Robin.

Then, the garlic, ginger, and onion powders just add that extra layer of warmth. No compromise about the flavor.

If you are out of Soy Sauce, try Tamari. The Tamari adds an awesome flavor to your Crispy vegan wonton recipe .

Equipment Needed: No Fancy Business

Right, you don't need loads of gear for these veggie wontons . Here's the basics:

Food processor or blender For that silky tofu!
Mixing bowl Gotta mix it all up!
Small bowl for water Sealing those wontons is key.
Large skillet or deep fryer For getting them golden.
Slotted spoon To scoop out the fried goodness.
Paper towels For draining all that excess oil, no soggy bottoms here!
Thermometer (optional) - If you are aiming to be super precise.

No fancy deep fryer? No worries. A good old frying pan will do just fine. Honestly, I've made these in a wok before. It is what it is and they tasted awesome!

Cooking Method: Achieving Vegan Crab Rangoon Perfection

Alright, so you're itching to make Vegan Crab Rangoons , huh? These little morsels are seriously addictive. Think of them as the ultimate vegan appetizer recipes that will totally impress your mates.

Honestly, once you get the hang of it, you'll be whipping these up for every party. Plus, they're a fab way to show off how amazing plant based Asian appetizers can be! Let's dive into how to make these bad boys.

Prep Steps: Your Mise en Place Mission

First things first, let's get organized. Having everything prepped what the French call mise en place saves a ton of time and stress.

Honestly, nothing's worse than realizing you're missing an ingredient halfway through. So, drain and really press that silken tofu. Chop your hearts of palm super fine.

Soften your vegan cream cheese so it's easy to mix. This is a great time to measure out all those spices.

And most importantly, always double check those wonton wrappers are actually vegan!

step-by-step Process: Rangoon Assembly

Blend the tofu until it's totally smooth. No lumps allowed.
Combine the blended tofu, chopped hearts of palm, softened vegan cream cheese , vegan mayo, soy sauce, sesame oil, and all those lovely spices in a large bowl. Mix it all up until everything is evenly distributed. Now give it a good chill in the fridge for at least 30 minutes . This will help the flavors meld.
Lay out your wonton wrappers. Place about 1 teaspoon of the filling in the center of each wrapper. Don't overfill, or they'll burst!
Brush the edges of the wonton wrapper with water. This is your glue.
Fold the wontons into your desired shape triangle, square, or even a fancy flower if you're feeling ambitious. Press firmly to seal all the edges. Make sure no air is trapped inside.
Heat your oil in a skillet or deep fryer to 350° F ( 175° C). Use a candy thermometer if you want to be super precise.
Fry the rangoons in batches for about 2- 3 minutes per side , until they're golden brown and crispy. Don't overcrowd the pan!
Remove the rangoons with a slotted spoon and drain them on paper towels. Serve immediately with your favorite dipping sauce, like sweet chili or soy sauce.

Pro Tips for Wonton Wizards

Here's a pro tip : Pressing the tofu is key to preventing soggy vegan crab . Don't skip this step, or you'll end up with a watery mess.

Also, don't be tempted to overfill those veggie wontons ! A little goes a long way.

Want to make these ahead? Assemble the rangoons, then freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag.

Fry them straight from frozen, adding a minute or two to the cooking time. This way you can always have crispy vegan wonton recipe ready to go.

Sorted!

Recipe Notes for the Perfect Vegan Crab Rangoons

Right, so you're about to tackle these Vegan Crab Rangoons . Good on ya! These aren't just any wonton appetizers ; they're a proper treat.

I’ve learned a few things along the way making Vegan Crab that I reckon you'll find helpful. Trust me.

Serving Suggestions: Get Fancy with your Vegan Crab Rangoon !

Presentation matters, yeah? Pile your crispy vegan wonton recipe high on a platter. A few sprigs of coriander or some sliced spring onions add a touch of class.

Dipping sauces are crucial. Sweet chili sauce is a classic, or try soy sauce with sesame seeds. Feeling adventurous? Go for a spicy peanut sauce!

On the side, a vibrant Asian slaw is cracking. A refreshing cucumber and mint salad balances the richness nicely. Or, you know, just scoff them straight from the plate.

No judgement here, mate.

Storage Tips: Keep 'em Fresh

Honestly, these veggie wontons are best served immediately. But, life happens. If you've got leftovers, pop them in the fridge within 2 hours.

They'll keep for about 2-3 days. To reheat, I'd suggest using the oven. A quick blast at 350° F ( 175° C) will help crisp them up again.

The microwave? It can make them a bit soggy, but it's better than nothing.

Freezing? I wouldn't recommend it for cooked rangoons. The filling can get a bit watery. But, you can freeze the assembled, uncooked rangoons.

Lay them out on a baking sheet lined with baking paper, and freeze until solid. Then, transfer them to a freezer bag.

Fry them straight from frozen, adding a minute or two to the cooking time.

Variations: Make it Your Own!

Fancy a bit of spice? Add a pinch of red pepper flakes or a dash of sriracha to the filling.

Herby? Finely chopped fresh coriander or basil works a treat. For a lower fat option, bake these plant based Asian appetizers ! At 400° F ( 200° C) for 10- 12 minutes usually does the trick.

If you can't find silken tofu, try extra firm, but blend it longer. Cashew cream cheese is a good sub for vegan cream cheese.

Spring roll wrappers can be used instead of wonton wrappers, but they'll need a different folding method.

Nutrition Basics: Good for the Soul (and Body!)

These are a treat, right? But let's have a quick look. Each serving (about 2 rangoons) clocks in around 150-180 calories.

You get roughly 4-6g of protein, 8-10g of fat, and 15-18g of carbs. Not bad for a vegan appetizer recipes , eh? Plus, the hearts of palm crab rangoon adds a bit of fibre.

This is just an estimate though, and that will vary depending on the brands and measurements of the ingredients, you know?

So there you have it, my friend. All the tips and tricks you need to nail these Vegan Crab Rangoons .

Don't be afraid to experiment and make them your own. Now, get in the kitchen and get cooking! You'll be saying "Job's a good'un" in no time!

Vegan Crab Rangoons The Ultimate Crispy Wonton Appetizers

Frequently Asked Questions

What's the best way to get that "crab" flavor in these Vegan Crab Rangoons?

The magic comes from the combination of hearts of palm and a few key seasonings. The hearts of palm provide a flaky texture reminiscent of crab meat, while soy sauce and sesame oil add that umami depth.

Don't skimp on the garlic and ginger either they really bring the dish to life, like a proper Full English Breakfast needs its beans!

My Vegan Crab Rangoons are bursting when I fry them! What am I doing wrong?

Bursting is a classic rangoon woe, but easily solved! First, make sure you're not overfilling the wonton wrappers about a teaspoon of filling is plenty. Second, ensure you're sealing the edges properly with water; a good, tight seal is crucial.

Finally, check your oil temperature; too high, and they'll brown too quickly and burst. Aim for 350°F (175°C), use a thermometer if you can. A bit like Goldilocks, you want that temp 'just right'!

Can I make Vegan Crab Rangoons ahead of time?

You can definitely prep them in advance! Assemble the rangoons and then store them in the fridge on a parchment lined baking sheet, covered with plastic wrap, for up to 24 hours. Fry them just before serving for the best crispy texture. You can also freeze them after assembly.

Lay them flat on a baking sheet until frozen, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cooking time. Just like batch cooking Sunday Roast, a little prep goes a long way!

I’m trying to eat healthier. Are there any lower fat options for these Vegan Crab Rangoons?

Absolutely! Baking is a great way to reduce the fat content. Preheat your oven to 400°F (200°C), brush the assembled rangoons with a little oil (or cooking spray), and bake for 10-12 minutes, or until golden brown.

Air frying is another excellent option, similar to baking in terms of fat reduction but offers a crispier result. You could also consider using less vegan cream cheese and substituting with more silken tofu to reduce the overall fat content of the filling. It is like a healthier version of Fish and Chips!

Can I substitute the silken tofu in these Vegan Crab Rangoons? I'm having trouble finding it.

Silken tofu is key for that creamy, smooth filling, but if you're in a pinch, you can try using extra firm tofu that has been thoroughly pressed to remove as much water as possible. You'll need to blend it for a longer time to achieve a similar consistency, and the final texture might be slightly different.

Cashew cream can also be used as a substitute for the tofu, but this will affect the taste and texture of the filling. Similar to trying to sub Yorkshire puddings for potato cakes, it is not the same but can be done!

What dipping sauces go well with these crispy Vegan Crab Rangoons?

The possibilities are endless, but a classic sweet chili sauce is always a winner! Soy sauce with a sprinkle of sesame seeds is another simple and delicious option. If you're feeling adventurous, try a spicy peanut sauce or a tangy plum sauce.

If you are after something extra special, why not make a simple teriyaki style sauce?! It is like a proper Sunday roast, all about the sauces and trimmings!