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, cajun seasoning, Worcestershire sauce, onion powder, and red pepper flakes. Mix to combine all the ingredients thoroughly.
Fill a small bowl with water.
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.
Bring two opposite corners of the wontons together and pinch them together. Then, bring the other two opposite corners together.
Heat oil in a large pot.
Once the oil has reached temperature, fry the vegan crab rangoon 5 or 6 at a time, making sure not to overcrowd the pot.
Fry until they are golden brown and crispy, about 3 minutes.
Garnish with chopped chives and serve hot with Sistry’s Chili Chipotle!
