Americanized Chinese food, love it or hate? I used to love it! I guess I still kind of do, it just depends. One thing I always loved as a kid was Crab Rangoon. Our special occasions usually consisted of either ordering a pizza or Chinese food. I would always ask for Crab Rangoon as an appetizer to share, and it is so bad and so good! I had not had Crab Rangoon in very long time, but I have been lying in bed at night thinking about food (as usual), and I have been pondering all my childhood favorites which is when I decided to veganize Crab Rangoon.
This morning, vegan Crab Rangoon was born! Thank me later, and I promise you will. I went through a bunch of different possibilities of how to go about this, and settled on something so incredibly easy, I am pretty sure any one can handle it! I used a vegan cream cheese, instead of a homemade cashew cheese, because I wanted it to taste as authentic as possible. I added shredded carrots to make it look like bits of crab, and then mixed in a bit of kelp powder to give it a little seafood like flavor!
After I decided on all that, I also wanted to give it more flavor, and added sesame oil, soy sauce, agave and scallions. These little pockets of heaven are insane! I dipped them into soy sauce and rice wine vinegar, and a sweet chili sauce. I don’t know which I liked better, all I can say is, I didn’t mean to eat so many! Ahhhh!
This recipe can be made in about 15 or 20 minutes, is only 10 ingredients and one of the tastiest things I have had in a long time. I folded mine into triangles to make it an even easier recipe, but you can fold them however you want! I am so excited I get to relive my childhood, these are perfect and taste exactly like I remember the real ones tasting. Have fun kids, and kids at heart!
- 1/2 C. Vegan cream cheese, I used Daiya
- 1/4 C. Carrots, shredded fine
- 1 tsp. Kelp powder
- 1 tsp. Sesame oil
- 1 tsp. Agave nectar
- 1 tsp. Soy sauce
- 2 tsp. Scallions, chopped
- Dash of Salt and Pepper
- 12-18 Vegan wonton wrappers
- Oil for frying
- Small bowl of water
- In a medium mixing bowl, add all the filling ingredients and whisk, or beat with a hand mixer until fully combined.
- Heat about 1/2 an inch of oil in a frying pan on medium high heat.
- Assemble the crab rangoon by taking a wonton wrapper and placing about 1/2 tsp.-3/4 tsp. of filling in the center. Using your small bowl of water, wet all the edges of the wrapper and fold point to point making a triangle. Make sure all the edges are sealed together by pressing really well.
- Once the oil is hot, fry 2 to 3 rangoons at a time, fry for about 1 minute on one side, flip and fry for another minute on the other side until both sides are nice and brown.
- Serve immediately when all of them are done, I recommend serving with soy sauce and sweet chili sauce!
- You should be able to find kelp powder easily, in the International food section at the store. Or at any health food store.
- I found vegan wonton wrappers at my local Asian market, but if you don't have one, I have seen them at Whole Foods and other health food stores.