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!
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
Olive oil or vegetable oil for brushing
Optional: sweet chili sauce or soy sauce for dipping
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.
Notes
Add a teaspoon of sriracha or chili paste to the crab filling for a bit of heat.
Experiment with fillings, such as shrimp or vegetables like bell peppers or spinach.
Use a non-stick pan to pan-fry the rangoons instead of baking for a golden, crispy texture with less oil than traditional deep frying.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Bake, Assemble
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 rangoon
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on oil and cream cheese used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on cream cheese and crab used
