Vegan Crab Rangoon
Crab Rangoon is a restaurant favorite for many, with its creamy filling and crispy wonton exterior. But did you know you can make a delicious vegan version at home? Inspired by the classic dish, these vegan Crab Rangoons swap out traditional crab for hearts of palm, which brings a similar texture to the creamy filling. The real star here is the tofu-based cream cheese, which adds a lush, savory flavor that pairs perfectly with the crunch of the fried wonton. Serve these crowd-pleasers as an appetizer, snack, or even the main event!

Whether you’re nostalgic for takeout nights or simply want a crispy treat, this recipe will hit the spot. And with a Sweet Thai Chili Sauce for dipping, each bite is sweet, tangy, and utterly addictive. Plus, if you’re feeling adventurous, try different folds for your wontons to make them extra fun!
Why You’ll Love Vegan Crab Rangoon
- Savory & Satisfying: Creamy filling with hearts of palm and tofu-based cream cheese mimics the texture and flavor of traditional crab rangoon.
- Easy to Make: Simple ingredients and a few steps make these rangoons surprisingly easy to prepare.
- Perfect Party Appetizer: Great for sharing, these crispy bites are always a crowd-pleaser.
- Versatile Folding Options: Customize with different folding techniques for a unique presentation.
- Dairy-Free & Vegan: Enjoy a classic treat in a plant-based version that’s just as delicious.
What You Need to Make Vegan Crab Rangoon
For ingredient quantities, see the recipe card below.
- Creamy Filling: Tofu-based cream cheese, lemon juice, Old Bay seasoning, sea salt, and minced hearts of palm for texture.
- Wonton Wrappers: Look for vegan wonton or dumpling wrappers in most grocery stores.
- Canola Oil: For frying the wontons to a perfect golden brown.
- Optional Dipping Sauce: Sweet Thai Chili Sauce for that essential sweet and spicy kick.
How to Make Vegan Crab Rangoon
- Prepare the Filling
In a medium bowl, mix the tofu-based cream cheese with hearts of palm water, lemon juice, Old Bay seasoning, and a pinch of sea salt. Stir in minced hearts of palm to complete the filling. - Assemble the Rangoons
- Triangle Fold: Place a heaping teaspoon of filling in the center of the wonton. Moisten edges with water, fold to create a triangle, and seal.
- Parcel Fold: Place filling in the center, bring each corner to the middle, and seal all edges to form a small parcel shape.
- Fry the Rangoons
Heat 3 inches of canola oil to 350°F in a wok or saucepan. Fry rangoons in batches, cooking 1-2 minutes until golden and crispy. Drain on paper towels. - Serve
Plate the rangoons with Sweet Thai Chili Sauce on the side for dipping.
Commonly Asked Questions
Can I bake these rangoons instead of frying?
Yes, bake at 400°F (200°C) for 10-12 minutes or until golden brown, flipping halfway through.
Are there other fillings I can use?
Feel free to experiment! Try adding scallions, garlic powder, or even a pinch of smoked paprika to the filling for extra flavor.
How can I make the rangoons gluten-free?
Look for gluten-free wonton wrappers or substitute rice paper wrappers for a similar effect.
What’s the best way to reheat leftovers?
For best results, reheat in the oven at 350°F to maintain crispiness.

Vegan Crab Rangoon
Ingredients
- ½ cup Dreamy Creamy Cream Cheese page 41 or store-bought tofu-based cream cheese
- 1 tablespoon water from the can of hearts of palm
- 1 teaspoon lemon juice
- ¾ teaspoon Old Bay Seasoning
- 1 pinch sea salt
- 2 tablespoons minced hearts of palm
- 16 vegan wonton or dumpling wrappers
- Canola oil for frying
- Sweet Thai Chili Sauce optional, for dipping
Instructions
Prepare the Filling
- In a medium bowl, mix together the cream cheese, hearts of palm water, lemon juice, Old Bay seasoning, and sea salt until well combined. Stir in the minced hearts of palm until evenly dispersed.
Set Up for Wrapping
- Prepare a small bowl of water to use for sealing the edges of the wontons.
Assemble the Wontons
- For Triangle Wontons: Place a wonton wrapper on a work surface. Scoop 1 heaping teaspoon of the filling into the center. Moisten the edges of the wrapper with a wet fingertip, then fold in half to form a triangle, pressing out any excess air before sealing the edges tightly.
- For Parcel Wontons: Moisten the edges of the wrapper with a wet fingertip. Bring two opposing corners together over the filling and press to seal. Repeat with the remaining two corners, pressing all edges to form a sealed parcel. Ensure no air is trapped inside.
Heat the Oil
- In a wok or large saucepan, pour 3 inches (8 cm) of canola oil and heat to 350°F (175°C). Test the temperature by adding a small piece of wonton; it should crisp up in seconds. Line a plate with paper towels for draining.
Fry the Wontons
- Carefully place 2 or 3 wontons in the hot oil and fry for 1 to 2 minutes, or until golden brown. Remove with a slotted spoon and place on the paper towel-lined plate. Repeat with the remaining wontons.
Serve
- Serve the crab rangoons hot with Sweet Thai Chili Sauce, if desired.