Vegan Crab Rangoon

     IMG_0039 I use to get these all the time at Chinese buffet with crab inside.  I couldn’t find cans of young green jackfruit, so I used the gourmet blend mushrooms as the meat.  I also added old bay seasoning to give it more of a seafood taste.  This is a really good dish and not that hard to make.

Vegan Crab Rangoon


IMG_004120 oz. can of young green jackfruit, in brine or water

2 cups vegetable broth

1, 8 oz. tub of Tofutti brand non-hydrogenated cream cheese (softened at room temperature for about an hour before using)

1 scallion, thinly sliced

2 tsp toasted sesame oil

canola or grapeseed oil

square vegan wonton wrappers (or make your own)

  • IMG_0042for the wrappers
  • 1 cup pastry flour
  • 1 cup rice flour
  • 1 1/2 tsp Ener-G, whisked with 1/2 cup water
  • 3/4 tsp salt

to serve

prepared Thai chili sauce (or make your own)

chopped scallions

black and white sesame seeds


Place the jackfruit into a crockpot with the broth, ensuring all pieces are covered with the liquid, adding a bit more broth if needed. Cook the jackfruit for 2-3 hours on the highest setting.

Remove the jackfruit from the broth (you can reserve the broth for using later), and shred it up as finely as possible with a fork and knife. It should be really soft and almost fall apart. Discard any seeds or tough pieces. Measure out 1 cup of the shredded jackfruit and place it into a bowl. (Use any leftover jackfruit to make this salad or other jackfruit recipes.)

Add in the scallion and sesame oil, and mix to combine. Then, add in the softened vegan cream cheese and stir until well combined. Set aside.

IMG_0043To deep fry them, place several inches of canola or grapeseed oil into a small saucepan. To prepare them for frying, place a teaspoon of the filling in the center of the wonton, then fold them. I folded them by dabbing water at 12, 3, 6 and 9 o’clock, then folded 12 and 6 o’clock up like a taco, then pushed in the sides at 3 and 9 o’clock, pinching them well to form a seal.

Heat the oil over medium-high heat for about 7 minutes. Throw a pinch of the filling into the oil. If it sizzle immediately, you are ready to fry.

Slowly drop 2 of the wontons into the hot oil until golden brown (it should only take 45 seconds or so). Transfer to a paper towel to drain, and repeat until all of the wontons are fried.

To bake them, preheat your oven to 425. Place a teaspoon of filling in the center of a wonton. Run a bit of water with your finger around all of the edges, then fold it over to create a triangle. Place them onto a well-oiled baking sheet. Bake for about 7 minutes on one side (or until golden brown), flip, then bake the other side for an additional 4 minutes, or until golden brown.

Serve immediately with the homemade or prepared Thai chili sauce.


Posted on February 26, 2015, in Uncategorized. Bookmark the permalink. Leave a comment.

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