Jalapeño Crab Rangoon.
The first day I became vegan, I ordered Chinese food and got a buddha bowl and crab rangoon. I didn’t even realize I was eating crab until half way through. Transitioning into a vegan diet is a process sometimes, and a learning (or unlearning) experience. So, here’s my (edited a thousand times) version of crab rangoon… and added a little spice. You can omit the jalapeño if you want.
- 4 cups vegetable oil
- 10oz hearts of palm, whole
- 12oz. vegan cream cheese
- 1 medium jalapeno, deseeded and diced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 cup powdered sugar
- 1 1/2 tsp.worcestershire sauce
- 1/4 tsp. ground white pepper
- 1 tsp. sea salt
- 6 sprigs green onion, thinly sliced
- 50 square wonton wrappers
- 1Strain water from can of hearts of palm. Place hearts of palm on a cutting board and shred lengthwise with a fork. Then roughly chop. Repeat for all hearts of palm.
- 2Place hearts of palm in a medium bowl, mix with cream cheese, garlic powder, onion powder, powdered sugar, worcestershire sauce, ground white pepper, sea salt and green onion.
- 3Heat vegetable oil to 350 degrees F. in deep dutch oven.
- 4Place a bowl of water near your cutting board.
- 5Take 1 wonton wrapper and put 1 tsp. of hearts of palm mixture in the middle.
- 6Dip your finger in water and trace the border of the wonton. Bring all corners into the center one by one and make sure the wonton wrapper is sticking and sealed. Place on parchment paper.
- 7Repeat until all wrappers are used.
- 8Fry Rangoons for 3-4 minutes or until golden brown.
- 9You can also freeze the unfried wontons up to 6 months and fry them at a later date.