Description
Deliciously crispy Rice Paper Crab Rangoons featuring a creamy crab and cream cheese filling wrapped in delicate rice paper, baked to golden perfection. These rangoons offer a lighter twist on the classic fried version, making for a perfect appetizer or snack paired with your favorite dipping sauce.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh or canned), drained and flaked
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
Wrapper
- 12 rice paper wrappers
- Vegetable oil spray or 1 tablespoon vegetable oil for brushing
Instructions
- Prepare workstation: Gather all ingredients and necessary tools such as a bowl, baking sheet, brush or spray for oil, and measuring spoons to streamline the preparation process.
- Make the filling: In a medium bowl, combine softened cream cheese, crab meat, finely chopped green onions, and soy sauce. Mix thoroughly until the ingredients are evenly incorporated, creating a creamy and flavorful filling.
- Soften wrappers: Fill a shallow dish with warm water. Submerge one rice paper wrapper at a time for about 10-15 seconds until it becomes pliable but not overly soft. Carefully remove and place on a clean, flat surface.
- Assemble rangoons: Place approximately one tablespoon of the crab and cream cheese filling in the center of the softened wrapper. Fold the edges inward to form an envelope shape or triangle, pressing firmly to seal and prevent filling from leaking during baking.
- Preheat oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the rangoons to a crispy golden finish.
- Prepare for baking: Line a baking sheet with parchment paper or a non-stick mat. Arrange the filled rangoons spaced apart, then lightly spray or brush them with vegetable oil to promote crispiness and browning.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the rangoons are golden brown and crispy on the outside.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy with your choice of dipping sauces such as sweet chili, soy sauce, or a spicy mayo for added flavor.
Notes
- For extra crunch, use a light brush of oil instead of spray before baking.
- Rice paper can become sticky fast; assemble rangoons one at a time for best results.
- Substitute crab meat with cooked shrimp or imitation crab for variations.
- These rangoons are best enjoyed fresh but can be stored in an airtight container and reheated in the oven to retain crispiness.
- If preferred, fry the rangoons in hot oil for 2-3 minutes until golden instead of baking for a traditional taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion/Asian-American
Nutrition
- Serving Size: 2 rangoons
- Calories: 180
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: Rice paper rangoons, crab rangoons, baked crab rangoons, easy appetizer, seafood appetizer, crab cream cheese snack
