Sweet and Sour Sauce:
1/2 cup pineapple juice
1/4 cup seasoned rice vinegar
1 teaspoon arrowroot
1/4 cup granulated sugar
1 1/2 teaspoons tomato paste Crab Rangoon:
1/4 pound vegan crab, optional
1 (8 ounce) container plain vegan cream cheese, room temperature
2 teaspoons green onion, finely minced
1 small clove garlic, grated
1 teaspoon granulated sugar
1/2 teaspoon soy sauce (1 teaspoon if not using crab)
20-25 wonton wrappers, thawed
peanut oil, as needed for frying
1. Begin with the sauce by combining pineapple juice and rice vinegar in a small saucepan. Whisk in arrowroot until dissolved. Add sugar and tomato paste, and stir until combined. Cook over high heat, stirring continuously until mixture boils.
2. Continue to cook and stir until sauce thickens slightly, approximately 30-60 seconds. Set aside and allow to cool. Heat peanut oil in a medium-sized saucepan until approximately 375 degrees F.
3. Meanwhile, begin putting together the vegan crab rangoon by combining crab (if using), cream cheese, green onion, garlic, sugar and soy sauce. Place approximately 1 tablespoon filling in the center of each wonton wrapper and moisten the edges of each wonton wrapper with water.
4. Gather all 4 corners together at the top and pinch gently to seal, ensuring that all sides are sealed. Add 1-2 rangoon at a time to the preheated oil and fry until golden brown, about 15-20 seconds. They may need to be turned over and held down so that the tops are browned as well.
5. Remove with a heat-resistant slotted spoon and drain on paper towels. Repeat until all rangoon have been fried. Allow to cool before serving.
Source of recipe: I created this recipe, which reminds me of the traditional restaurant-style version I used to have back when I ate meat. I loved this stuff! Developed so that the vegan crab is optional, the following recipe is complete with a simple recipe for sweet and sour sauce.