Before I stopped eating meat, crab rangoon was one of my favorite food items to get from the Chinese take out place. For two years before I stopped eating meat, I decided to give up eating fried food. So, it has been 3+ years since I’ve had crab rangoon. Lately I have been craving this delicious treat, so I decided to put a vegan twist on it and share it with you lovely people.
So, here is a super simple, tasty crab rangoon recipe!
Here’s what you’ll need:
1 cup shredded artichoke
Wonton wrappers (make sure they are vegan)
1 tbsp green onion
1 carton (8oz.) vegan cream cheese (I used Tofutti)
24 fl.oz sunflower oil
1 1/2 tsp old bay
1/4 tsp soy sauce
1/4 tsp salt
dash of pepper
water to seal wonton wrappers
*Makes about 24 crab rangoons
Drain and rinse artichoke hearts.
With a fork, shred the artichoke hearts and add to a bowl.
To the bowl with artichokes add cream cheese, green onion, soy sauce, old bay, salt, and pepper and mix to combine.
Add about 2 tsp of the mixture onto the wonton wrapper. Wet the four edges of the wrapper with water and fold using this technique:
Add sunflower oil to a sauce pan and turn the heat up to a little more than medium high.
Test the oil with a pinch of flour to make sure it is ready. Once ready, add crab rangoons to the oil.
Let fry for about 3 minutes or until golden brown.
Remove from oil with slotted metal spoon and dab off excess oil with paper towel.