You guys, The Vegan Roadie, (Dustin Harder – @theveganroadie) made vegan Crab Rangoon and you can too! In his new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes, you’ll find all kinds of recipes for things you thought you said goodbye to forever when you went vegan. Pro-tip: Once you’ve mastered these, level up with the Crab Rangoon Pizza!

For this recipe you will also need these recipes:

Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

Vegan Crab Rangoon

By BakeandDestroy Published: May 31, 2019

  • Yield: 16 rangoons

Tip from Dustin: Can’t wrap your brain around creating the “parcel” fold for the crab rangoon? This is what YouTube is made for! Find a YouTube tutorial and you’ll be an expert in no time! If you’re working with a round dumpling wrapper, you can achieve the same results; you’ll just be folding in the four sides of the round to the center for the parcel, and the triangle shape will be a half moon—either will be delicious!



  1. In a medium bowl, mix together the cream cheese, hearts of palm water, lemon juice, Old Bay, and salt until well combined. Stir in the heartsof palm until evenly dispersed.
  2. Prepare a small bowl with water for sealing the edges of the wontons.
  3. Set a wonton wrapper on a work surface. Scoop 1 heaping teaspoon of the cream cheese mixture into the center of the wrapper. Create a basic triangle wonton or get epic with a “parcel” fold, as pictured (see Tip above).
  4. To make triangle rangoons: Moisten the edges of the wonton with a wet fingertip, then fold it in half over the filling to create a triangle, carefully pressing out excess air before you press down and seal the wonton—be sure to seal the edges tightly to avoid the filling from falling out.
  5. Set aside on parchment paper as you work through them so the bottoms don’t stick to the work surface.
  6. To make “parcel” fold rangoons: Moisten the edges of the wonton with a wet fingertip. Lift and press two opposing corners of the wonton together in the center over the filling. Lift the remaining two opposing corners to the middle and press all corners together, forming a small parcel. Gently press the edges of the seams together to form a solid seal. Be careful not to allow any air to remain inside as you seal them. Set aside on parchment.
  7. In a wok or large saucepan, pour 3 inches (8 cm) of canola oil. Heat the oil to 350°F (175°C), or until a small piece of wonton crisps up within seconds when set in the oil. Line a plate with paper towels.
  8. Carefully transfer 2 or 3 wontons to the oil and fry for 1 to 2 minutes, or until golden brown. Remove with a slotted spoon and transfer to the paper towel–lined plate. Repeat with the remaining rangoons.
  9. Serve with Sweet Thai Chili Sauce, if desired.

    WordPress Recipe Plugin by ReciPress