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Air Fried Vegan Crab Rangoon with Jackfruit

These vegan "crab" rangoon are a veganized and healthier version of a classic Chinese-American dish. They are air-fried till golden crispy on the outside, filled with a young jackfruit and vegan cream cheese mixture that's creamy, moist, and "stringy" just like crab meat, and finally dipped in a sweet, spicy, and tangy Thai chili sauce.


Crab Rangoon is such a perfect example of cultural integration and how a diversity of cultures can bless us with never-before-seen creations. It takes the form of traditional Chinese wontons but is filled with crab meat and cream cheese, which is never used in Chinese cuisine but is very common in the US. And this love child of two cultures has proven to be widely loved ever since its invention. 


In this vegan version, I used young jackfruit instead. And they have just the perfect texture to mimic crab meat - tender, moist, and naturally have layers and grains that can be easily pulled apart just like crab. Granted, it's not "traditional" however it gives me comfort to know that we can still have all of our formerly beloved dishes without causing too much unnecessary burden to our ocean or planet in general.


Also instead of deep frying, I air fried them for less oil and less of a mess. You can certainly deep fry them for a more golden exterior but the air fried version is quite crispy already! (Listen to the crunchy in the video! ;)


If you try this recipe please let me know how you like it and tag me on Instagram and Tiktok I'd love to see your creations!

INGREDIENTS:

25 wonton wrappers (or more as needed)
20 oz young jackfruit
8 oz vegan cream cheese
2 scallion
1 carrot
2 ribs of celery
1 teaspoon cajun seasoning
1/4 teaspoon white pepper
2 teaspoon vegan fish sauce, can sub for soy sauce
Avocado oil spray for cooking
Thai chili sauce for cooking

TO MAKE:

- Drain and rinse the jackfruit, pull each lump apart following its natural grains, then chop the jackfruit to even smaller pieces;
- Slice the scallion lengthwise first, then finely chop, use the same method to chop the carrot and celery;
- Add jackfruit, scallions, celeries, carrots, to a bowl lined with cheesecloth, wrap everything up and squeeze as much water out as you can;
- Then back into the bowl, add in the cream cheese, and the rest of the seasonings, and mix evenly;
- Take a wonton wrapper, place about 1 - 1 1/2 teaspoon of filling in the middle;
- Slightly wet the center point of all four edges, use the thumb and index finger of both hands to hold the four center point and pinch them together, covering the filling;
- Repeat to use up all the fillings;
- Transfer the rangoon to the wire rack or drawer of your air fryer, work in batches if needed, spray on a thin layer of oil;
- Air fry at 370°F for 10 minutes, take them out, flip, and air fry for another 2 minutes, adjust cooking time to your air fryer! Different air fryers can cook at a different speed;
- Serve hot with dipping sauce, enjoy!

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