Step 1

In a large bowl, add the drained hearts of palm. With a potato masher or the back of a fork, mash the hearts of palm until they resemble a crab-like consistency. Add the cream cheese, chives, garlic, Old Bay, worcestershire sauce, onion powder, and red pepper flakes. Mix to combine all the ingredients thoroughly. Taste and add salt and pepper if you'd like.

Step 2

Fill a small bowl with water.

Step 3

Spoon about 2 teaspoons of filling into the center of the wonton wrapper. Using your fingers, lightly dip into the water and moisten the outer edges of the wont wrapper.

Step 4

Bring two opposite corners of the wontons together and pinch them together. Then, bring the other two opposite corners together, making a purse shape. Seal the edges together, carefully removing any air bubbles.

Step 5

Repeat this process until all the filling is gone.

Step 6

Heat oil in a large pot until it reaches 350-375 degrees F.

Step 7

Once the oil has reached temperature, fry the vegan crab rangoon 5 or 6 at a time, making sure not to overcrowd the pot.

Step 8

Fry until they are golden brown and crispy, about 3 minutes. Transfer to a cooling rack or paper towel lined plate. Repeat until all the wontons are fried.

Step 9

Garnish with chopped chives and serve hot with sweet chili sauce.

Step 10

ENJOY!