Crispy Crab Rangoon's (Vegan)

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Crispy Crab Rangoon's (Vegan)
Serves 6
Crispy wonton shells with vegan crab('s carrots) and cream cheese filling with other awesome stuff!
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1/2 C. Vegan cream cheese, I used Daiya
  2. 1/4 C. Carrots, shredded fine
  3. 1 tsp. Kelp powder
  4. 1 tsp. Sesame oil
  5. 1 tsp. Agave nectar
  6. 1 tsp. Soy sauce
  7. 2 tsp. Scallions, chopped
  8. Dash of Salt and Pepper
  1. 12-18 Vegan wonton wrappers
  2. Oil for frying
  3. Small bowl of water
  1. In a medium mixing bowl, add all the filling ingredients and whisk, or beat with a hand mixer until fully combined.
  2. Heat about 1/2 an inch of oil in a frying pan on medium high heat.
  3. 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.
  4. 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.
  5. Serve immediately when all of them are done, I recommend serving with soy sauce and sweet chili sauce!
  1. You should be able to find kelp powder easily, in the International food section at the store. Or at any health food store.
  2. 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.