Rice Paper Crab Rangoons Recipe

Introduction

Rice Paper Crab Rangoons are a light, crispy twist on the classic fried favorite. Using rice paper wrappers makes these rangoons both delicate and perfectly crunchy, filled with a creamy crab and cream cheese mixture. They’re easy to bake and perfect as an appetizer or snack.

Ingredients

• Rice paper wrappers
• 4 oz cream cheese, softened
• 1 cup crab meat (fresh or canned)
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• Oil for brushing or spraying

Instructions

1. Step 1: Prepare your workstation by gathering all your ingredients and tools.
2. Step 2: In a bowl, combine the softened cream cheese, crab meat, chopped green onions, and soy sauce until the mixture is well blended.
3. Step 3: Soak each rice paper wrapper in warm water for 10 to 15 seconds until it becomes pliable and easy to fold.
4. Step 4: Lay a soaked wrapper flat on a clean surface. Place about one tablespoon of the filling in the center, then fold the edges inward like an envelope and press gently to seal.
5. Step 5: Preheat your oven to 400°F (200°C). Arrange the filled rangoons on a baking sheet lined with parchment paper, and lightly brush or spray them with oil for extra crispiness.
6. Step 6: Bake for 15 to 20 minutes until the rangoons turn golden brown and crisp. Serve warm with your favorite dipping sauce.

Tips & Variations

• For a spicy kick, add a small amount of sriracha or chili flakes to the filling mixture.
• Use imitation crab meat or finely chopped cooked shrimp as a budget-friendly alternative.
• Serve with sweet chili sauce, soy sauce, or a tangy plum sauce for dipping.
• Ensure the rice paper wrappers are not soaked too long to prevent tearing.

Storage

Store leftover crab rangoons in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I fry these instead of baking?

Yes, you can deep-fry the rangoons in hot oil until golden and crisp for a traditional texture. Baking is a lighter alternative but frying yields extra crunch.

Can I prepare the filling in advance?

Absolutely. The crab and cream cheese filling can be made a day ahead and stored in the refrigerator. This helps the flavors meld and speeds up assembly time.

Rice Paper Crab Rangoons Recipe

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★★★★★

4.8 from 116 reviews

These Rice Paper Crab Rangoons are a crispy and delicious twist on the traditional fried version. Using rice paper wrappers and baking them results in a lighter, yet satisfyingly crunchy appetizer filled with creamy cream cheese and savory crab meat, enhanced by fresh green onions and a hint of soy sauce. Perfect for parties or a tasty snack, these rangoons are easy to prepare and bake to golden perfection.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 12–15 rangoons 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Filling

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

For the Wrappers

• Rice paper wrappers (about 12-15 sheets)
• Oil spray or 1-2 tablespoons oil for brushing

Instructions

1. Prepare Ingredients and Workstation: Gather all ingredients and tools, including a mixing bowl, a shallow dish of warm water for soaking the rice paper, a baking sheet lined with parchment paper, and an oil spray or brush.
2. Make the Filling: In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, and soy sauce. Mix thoroughly until all ingredients are well incorporated.
3. Soften the Rice Paper Wrappers: Dip each rice paper wrapper into warm water for about 10-15 seconds until it becomes pliable but not overly soft, to avoid tearing.
4. Assemble the Rangoons: Place the softened wrapper on a clean, flat surface. Spoon approximately one tablespoon of the crab and cream cheese filling into the center. Fold the edges over the filling like an envelope and press firmly to seal tightly.
5. Preheat Oven: Heat your oven to 400°F (200°C) in preparation for baking.
6. Prepare for Baking: Arrange the filled rangoons on the lined baking sheet, ensuring they are not touching. Lightly spray or brush the tops with oil to help achieve a golden, crispy finish.
7. Bake: Place the baking sheet in the oven and bake for 15-20 minutes, until the rangoons are golden brown and crispy on the outside.
8. Serve: Remove from the oven and allow to cool slightly before serving with your favorite dipping sauce, such as sweet chili or soy sauce-based dip.

Notes

• Do not soak the rice paper wrappers too long or they will tear easily.
• Use fresh or canned crab meat; drain canned crab well to avoid excess moisture.
• For a dairy-free option, substitute cream cheese with vegan cream cheese.
• Serve rangoons immediately for the best crispiness.
• These can be made ahead and refrigerated before baking; just add a couple of extra minutes to the baking time if baking chilled.

Keywords: Crab Rangoons, Rice Paper Rangoons, Baked Crab Rangoons, Appetizer, Party Snack, Asian Appetizer