Vegan Krab Rangoon
Ingredients
- 1 14 oz can hearts of palm, drained
- 4 oz vegan cream cheese
- 1/4 tsp kelp flakes (optional)
- 1/4 tsp salt
- 1/2 tsp vegan worcestershire sauce
- 1/4 tsp garlic powder
- 2 tbs chopped green onions
- 24 2 1/2 inch vegan wonton wrappers
- vegan sweet & sour sauce for dipping
- a lot of canola or sunflower oil for frying
Preparation
Shred the hearts of palm up with your hands so it resembles crab meat and squeeze as much liquid out as you can
Like when you think you’ve squeezed enough liquid out, give it another few squeezes
Spread it out on a large clean kitchen towel and pat it dry
Leave your cream cheese out to soften for a few minutes or microwave it in a medium-sized bowl for 10 seconds
Stir in the kelp flakes, worcestershire sauce, garlic powder, salt & green onions until fully combined
Then fold in shredded hearts of palm
Now set up whatever frying apparatus you have, pour in the oil, if you’re using a pot, make sure you have about 5 inches of oil inside and get the oil to 350f
Next to your fryer or pot, set up a wire rack over some paper towels or a baking sheet
While the oil is heating up start wrapping your wontons
Place about 2 teaspoons of filling in the middle of the wonton wrapper and then fold to your desired shape, using water to seal the edges
Once you have about 8 wontons done (i found that if you do any more than 8 at a time they start coming apart) and your fryer oil is at temperature, add them to the fryer or pan
Don’t overcrowd your pot or fryer so if you’re using a smaller one, maybe try 6 at a time first
Fry for 3 1/2 minutes then carefully remove and place on the wire rack to cool and drain excess oil
While they’re frying, start wrapping another 8 wontons
Repeat those steps until all wontons are fried! serve with sweet and sour sauce for dipping