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Rice Paper Crab Rangoons Recipe

Rice Paper Crab Rangoons Recipe
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★★★★★

4.7 from 9 reviews

These Rice Paper Crab Rangoons offer a delicious twist on the classic fried wontons by using crispy baked rice paper wrappers. Filled with a creamy mixture of cream cheese, fresh crab meat, green onions, and a hint of soy sauce, they make a perfect appetizer or snack that’s both light and flavorful.

Ingredients

Scale

Filling

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

Wrapper

  • 12 rice paper wrappers
  • Cooking oil spray or brush (for baking)

Instructions

  1. Prepare your workstation: Set up all your ingredients and tools so everything is within easy reach to streamline the preparation process.
  2. Make the filling: In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, and soy sauce. Mix thoroughly until well blended and creamy.
  3. Soften the wrappers: Dip each rice paper wrapper into warm water for 10-15 seconds until it becomes pliable but not too soft to handle.
  4. Fill and fold: Lay a softened wrapper flat on a clean surface. Spoon about one tablespoon of the crab filling into the center. Fold in the edges carefully to form an envelope and press firmly to seal the rangoons tightly.
  5. Preheat the oven: Heat your oven to 400°F (200°C) so it’s ready to bake your rangoons to a crisp golden finish.
  6. Bake: Place the filled rangoons on a baking sheet lined with parchment paper. Lightly spray or brush the tops with cooking oil to encourage browning. Bake for 15-20 minutes or until the wrappers are crispy and golden brown.
  7. Serve: Remove from oven and allow to cool slightly. Serve warm with your favorite dipping sauce, such as sweet chili or soy sauce, for a delightful appetizer.

Notes

  • If using canned crab meat, drain it well to avoid excess moisture in the filling.
  • For extra crispiness, ensure the rangoons are spaced apart on the baking sheet to allow proper air circulation.
  • Rice paper can tear easily, so handle gently when softening and folding.
  • This recipe can be made ahead—assemble the rangoons and refrigerate before baking.
  • For a gluten-free option, verify that your soy sauce is gluten-free or substitute with tamari.

Nutrition

Keywords: crab rangoons, baked crab rangoon, rice paper appetizers, cream cheese crab wontons, easy party appetizers

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