Name: Rice Paper Crab Rangoons
Prep time: 10 min
Cook time: PT-487884H42M16S
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 8 oz cream cheese, softened; 1/2 cup crab meat (fresh or imitation); 1 tablespoon mayonnaise; 1 tablespoon green onions, finely chopped; 1 teaspoon soy sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 10-12 rice paper wrappers; Olive oil or vegetable oil for brushing; Optional: sweet chili sauce or soy sauce for dipping

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Rice Paper Crab Rangoons

Rice Paper Crab Rangoons are a light and crispy twist on the classic crab rangoon. Instead of the usual fried wonton wrappers, these are made with delicate rice paper, giving them a crispier texture and a lighter feel. Filled with a creamy crab filling, these rangoon are perfect for serving as appetizers or snacks. They’re a fun, healthier take on a favorite restaurant dish, with a slight crunch and all the creamy, savory goodness you love!

Why You’ll Love This Recipe
These rice paper crab rangoons are easy to make, healthier than traditional fried rangoons, and full of flavor. The cream cheese and crab filling is rich and savory, while the rice paper gives a satisfying crunch without the heaviness of frying. They’re great for parties, gatherings, or as a fun snack to enjoy with your favorite dipping sauce.

Ingredients

For the Crab Filling:

8 oz cream cheese, softened
1/2 cup crab meat (fresh or imitation)
1 tablespoon mayonnaise
1 tablespoon green onions, finely chopped
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For the Rice Paper Rangoons:

10-12 rice paper wrappers (available in Asian markets or online)
Olive oil or vegetable oil for brushing
Optional: sweet chili sauce or soy sauce for dipping

Directions

Prepare the Crab Filling:

In a medium bowl, combine the softened cream cheese, crab meat, mayonnaise, chopped green onions, soy sauce, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well-combined.
Taste the filling and adjust seasoning if necessary. Set aside.

Assemble the Rice Paper Rangoons:

Fill a shallow bowl with warm water. One at a time, dip each rice paper wrapper into the water for about 5-10 seconds, until it softens. Place the softened rice paper onto a clean surface.
Spoon about 1-2 tablespoons of the crab filling into the center of the rice paper.
Fold in the sides of the rice paper and then roll it up tightly like a burrito, ensuring the filling is fully enclosed. Repeat with the remaining rice paper wrappers and crab filling.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the rolled-up rangoons on the baking sheet and lightly brush them with olive oil or vegetable oil to help them crisp up during baking.

Bake the Rangoons:

Bake the rice paper crab rangoons for 15-20 minutes, or until they are golden and crispy. Halfway through baking, flip them over to ensure even crispiness on both sides.
Remove from the oven and let cool for a minute before serving.

Serve:

Serve the rice paper crab rangoons warm with dipping sauce on the side, such as sweet chili sauce or soy sauce.

Servings and Timing
This recipe makes 10-12 rice paper crab rangoons. Prep time is about 10 minutes, bake time is 15-20 minutes, so they’re ready in about 30 minutes total.

Rice Paper Crab Rangoons

Variations
I like to:

Add a teaspoon of sriracha or chili paste to the crab filling for a bit of heat.
Serve with a side of dipping sauces like hoisin sauce, soy sauce, or a creamy garlic dipping sauce.
Experiment with fillings, such as using shrimp or adding vegetables like finely chopped bell peppers or spinach for a variation.
Use a non-stick pan to pan-fry the rangoons instead of baking if you prefer a golden, crispy texture with less oil than traditional deep frying.

Storage/Reheating
These rice paper crab rangoons are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm them in the oven at 350°F (175°C) for 5-10 minutes until crispy again.

FAQs

Can I make these ahead of time?
Yes, you can assemble the rangoons ahead of time and store them in the refrigerator, covered with a damp cloth or plastic wrap to prevent the rice paper from drying out. Bake them when you’re ready to serve.

Can I make these without crab?
Absolutely! You can use cooked shrimp, chicken, or even tofu for a vegetarian version. Just be sure to adjust the seasonings to suit the protein you’re using.

Can I fry these instead of baking?
Yes! If you’d like a more traditional, crispy texture, you can fry them in hot oil (about 350°F or 175°C) for 2-3 minutes, or until golden brown. Be sure to drain them on paper towels to remove excess oil.

Conclusion
Rice Paper Crab Rangoons are a fun, healthier twist on the classic appetizer. With their crispy texture and savory crab filling, they’re perfect for anyone looking for a lighter version of the fried favorite. They’re easy to make, customizable, and full of flavor—ideal for parties, snacks, or a cozy night in with dipping sauces galore!

Rice Paper Crab Rangoons

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Author: Sophia
Total Time: 30 minutes
Yield: 10-12 rangoons

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Description

Rice Paper Crab Rangoons are a light and crispy twist on the classic crab rangoon. Instead of the usual fried wonton wrappers, these are made with delicate rice paper, giving them a crispier texture and a lighter feel. Filled with a creamy crab filling, these rangoons are perfect for serving as appetizers or snacks. They’re a fun, healthier take on a favorite restaurant dish, with a slight crunch and all the creamy, savory goodness you love!

Instructions

Prepare the Crab Filling: In a medium bowl, combine the softened cream cheese, crab meat, mayonnaise, chopped green onions, soy sauce, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well-combined. Taste and adjust seasoning if necessary. Set aside.
Assemble the Rice Paper Rangoons: Fill a shallow bowl with warm water. One at a time, dip each rice paper wrapper into the water for 5-10 seconds until it softens. Place the softened rice paper onto a clean surface. Spoon about 1-2 tablespoons of the crab filling into the center of the rice paper. Fold in the sides and roll it up tightly like a burrito. Repeat with remaining rice paper wrappers and crab filling.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Place the rolled-up rangoons on the baking sheet and lightly brush with olive oil or vegetable oil.
Bake the Rangoons: Bake the rice paper crab rangoons for 15-20 minutes, or until golden and crispy. Flip them halfway through baking for even crispiness.
Serve: Let the rangoons cool for a minute before serving with dipping sauces such as sweet chili sauce or soy sauce.