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Rice Paper Crab Rangoons Recipe

★★★★★

4.7 from 144 reviews
  • Author: lilan
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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