Rice Paper Crab Rangoons Recipe
Introduction
These Rice Paper Crab Rangoons are a light and crispy twist on the classic favorite. Filled with a creamy crab mixture and baked to golden perfection, they make for a delightful appetizer or snack. Easy to prepare and perfect for sharing!
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
Instructions
- Step 1: 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 smooth and well combined. Adjust seasoning if needed and set aside.
- Step 2: Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for 5-10 seconds until softened. Lay the softened wrapper flat on a clean surface.
- Step 3: Spoon 1-2 tablespoons of the crab filling into the center of the wrapper. Fold in the sides and roll it up tightly like a burrito. Repeat with the remaining wrappers and filling.
- Step 4: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the rolled rangoons on the sheet and lightly brush the outside with olive oil or vegetable oil.
- Step 5: Bake for 15-20 minutes until golden and crispy, flipping halfway through for even cooking.
- Step 6: Allow the rangoons to cool for a minute before serving. Enjoy with sweet chili sauce or soy sauce for dipping.
Tips & Variations
- For a spicy kick, add a few dashes of hot sauce to the crab filling.
- Use fresh crab meat if possible for the best flavor, but imitation crab works well too.
- If you prefer frying, you can shallow-fry the rangoons in hot oil until crispy, about 2-3 minutes per side.
- Try adding finely chopped water chestnuts for extra crunch inside the filling.
- Make sure to brush the rice paper wrappers lightly with oil to enhance crispiness in the oven.
Storage
Store leftover rangoons in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these Rice Paper Crab Rangoons?
Yes, you can freeze the assembled, unbaked rangoons by placing them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
What can I use if I don’t have rice paper wrappers?
While rice paper gives a unique crispy texture, you can substitute wonton wrappers or spring roll wrappers. Adjust the cooking method accordingly, as these wrappers may fry or bake differently.
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Rice Paper Crab Rangoons Recipe
- Total Time: 35 minutes
- Yield: 10–12 rangoons 1x
- Diet: Halal
Description
These Rice Paper Crab Rangoons are a light and crispy alternative to the traditional fried version. Made with a creamy crab and cream cheese filling wrapped in delicate rice paper wrappers, then baked to golden perfection, they make a perfect appetizer or snack. The rangoons are seasoned with a blend of soy sauce, garlic, and onion powder for a burst of savory flavor, and served with optional dipping sauces like sweet chili or soy sauce for an extra kick.
Ingredients
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
Assembly and Baking
- 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 and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Arrange the rolled-up rangoons on the baking sheet and lightly brush each with olive oil or vegetable oil to help achieve a crispy texture.
- Bake the Rangoons: Bake the rice paper crab rangoons for 15-20 minutes, flipping them halfway through the baking time to ensure even golden crispiness on all sides.
- Serve: Remove the rangoons from the oven and let them cool for a minute before serving. Enjoy them with sweet chili sauce or soy sauce for dipping as desired.
Notes
- Use fresh crab meat if available for best flavor, but imitation crab works well too.
- Rice paper wrappers soften quickly, so work efficiently but gently to avoid tearing.
- Brushing oil before baking is key to getting a crispy exterior similar to frying, but with less oil.
- You can prepare the filling a few hours ahead and refrigerate it to save time.
- If you prefer, these can also be lightly pan-fried for a different texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Keywords: Rice Paper Crab Rangoons, Crab Rangoon, Baked Crab Rangoon, Asian Appetizer, Rice Paper Recipes, Healthy Crab Rangoons
