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Rice Paper Crab Rangoons Recipe

Rice Paper Crab Rangoons Recipe
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★★★★★

5.2 from 8 reviews

These Rice Paper Crab Rangoons are a light and crispy twist on a classic appetizer. Featuring a creamy crab and cream cheese filling wrapped in delicate rice paper and baked to golden perfection, they make a perfect party snack or appetizer that’s both gluten-free and delicious.

Ingredients

Scale

Filling

  • 8 oz cream cheese, softened
  • 1 cup crab meat (fresh or canned), drained
  • 2 green onions, finely chopped
  • 1 tbsp soy sauce

Wrappers & Others

  • Rice paper wrappers (about 12 sheets)
  • Cooking spray or 1-2 tbsp vegetable oil (for brushing)

Instructions

  1. Prepare your workstation: Gather all ingredients and tools needed, including the bowl for mixing, cutting board for chopping green onions, a plate with warm water, and a baking sheet lined with parchment paper or a silicone mat.
  2. Make the filling: In a medium bowl, combine softened cream cheese, crab meat, chopped green onions, and soy sauce. Mix thoroughly until well blended to ensure an even distribution of flavors.
  3. Soften rice paper wrappers: Dip each rice paper wrapper into warm water for 10-15 seconds until it becomes pliable but not too soggy. Lay each softened wrapper flat on a clean surface.
  4. Fill and fold: Place about one tablespoon of the crab mixture in the center of each wrapper. Fold the wrapper edges inward over the filling to form an envelope shape, making sure to seal the edges tightly to prevent the filling from leaking during baking.
  5. Preheat oven: Set your oven to 400°F (200°C) to get it ready for baking the rangoons.
  6. Arrange and oil: Place the filled rangoons on the lined baking sheet spaced evenly. Lightly spray them with cooking spray or brush them with vegetable oil to help them crisp up during baking.
  7. Bake: Bake in the preheated oven for 15-20 minutes or until the rangoons turn golden brown and crispy.
  8. Serve: Remove from oven and allow to cool slightly before serving with your favorite dipping sauce such as sweet chili sauce or soy sauce-based dip.

Notes

  • You can substitute crab meat with imitation crab if desired for a budget-friendly option.
  • Be careful not to soak the rice paper too long to avoid tearing.
  • For extra crispiness, you can turn on the broiler for the last 1-2 minutes—watch closely to prevent burning.
  • Store leftover rangoons in an airtight container and reheat in the oven to maintain crispiness.
  • This recipe is naturally gluten-free when using gluten-free soy sauce.

Nutrition

Keywords: crab rangoons, rice paper crab rangoons, baked crab rangoons, gluten-free appetizers, Asian fusion snacks, easy party appetizers

Find it online: https://recipeswithmia.com/rice-paper-crab-rangoons-recipe/