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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.

Ingredients

Scale

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

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