Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 12 rangoons | Prep time: 30 minutes |
Cook time: 10 minutes | Total time: 40 minutes
Have you recently watched Seaspiracy and want to cut down or cut out seafood from your diet? Then these vegan "crab" rangoons are the perfect appetizer for you! They have the classic creamy filling with a very crunchy outer layer. They can be folded a few different ways so I've included instructions below for my favorite two methods. They will be a hit at your next get-together, or for when you're craving a sweet and salty snack. Try these easy vegan jackfruit crab rangoons and let me know how you like them!
1/2 cup of vegan cream cheese (I used the Tofutti brand)
1 cup of jackfruit, shredded
1 tsp vegan fish sauce*
1 tsp Old Bay seasoning
1/2 tsp onion powder
Fresh chives for topping (optional)
Oil for frying
Sweet chili sauce for dipping
Start by preparing the jackfruit. If you're using canned jackfruit, shred the jackfruit and place it in a colander. If it has been stored in brine, rinse the jackfruit well for 3-4 minutes to remove the brine flavor. Press the jackfruit to remove as much excess liquid as possible (you can use a kitchen towel, cheese cloth, or paper towels). Try to dry the jackfruit as much as possible.
Combine the cream cheese, jackfruit, fish sauce, Old Bay, and onion powder in a bowl. Mix to combine.
Now it's time to fold the rangoons: ○ Method 1 (ravioli): place 1 tsp of jackfruit mixture in the center of a wonton wrapper. Wet all sides of the wrapper with water. Fold a pair of opposite corners together to form a triangle, then press to seal the sides and remove any air bubbles. Wet the center of the triangle, then take the long sides of the triangle and fold them on top of each other across the center. ○ Method 2 (flowers): place 1 tsp of jackfruit mixture in the center of a wonton wrapper. Wet the edges of the wrapper with water. Focusing on the flat edges of the wrapper, bring the middle of the edges into the center and pinch to seal. Then, gently flatten the bottom into a square shape. If the corners accidentally seal shut, use a chopstick to gently open the corners.
Once you've folded all your rangoons, heat 3 inches of oil in a small pot on the stove on medium-low heat.
Once the oil is heated, carefully drop a few of the rangoons into the pot and fry for 2-3 minutes or until they are golden brown.
Remove them from the oil and place them on a drying rack to cool for 5 minutes.
Repeat with the rest of your rangoons until they are all fried.
Serve with a side of sweet chili sauce and scallions.
Tips and Tricks:
You can usually find vegan fish sauce at Whole Foods, Sprout's, or Natural Grocers. But if you can't find any, try Woon Heng's homemade fish sauce recipe!
Don't use too much water on the wonton wrappers when folding them, or else they won't quickly dry and seal shut. Also try to get as much air out of the center of the wrapper as possible or else they'll break open when frying and you'll lose the filling.
These do not store well since they tend to lose their crisp. I'd recommend to enjoy immediately or within the first 1-2 hours of frying.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 rangoon (yields 12)
Total Fat: 6g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.