Rice Paper Crab Rangoons
Rice Paper Crab Rangoons offer a delightful twist on a classic favorite, featuring a light, crispy exterior filled with rich, creamy crab filling. Perfect for any occasion, these bite-sized treats are as impressive as they are easy to prepare. Whether you’re hosting a gathering or enjoying a cozy night in, these rangoons will satisfy your cravings and leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings (8 rangoons) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup lump crab meat (fresh or canned)
- 4 oz cream cheese, softened
- 2 green onions, chopped
- 1 tbsp low-sodium soy sauce
- 1 tsp garlic powder
- 1/2 cup sweet chili sauce (for dipping)
Instructions
- Prepare your workspace by gathering all ingredients.
- Soften the rice paper wrappers in warm water for about 10 seconds until pliable.
- In a mixing bowl, combine cream cheese, crab meat, green onions, soy sauce, and garlic powder; mix well.
- Place one tablespoon of filling onto each rice paper wrapper, fold the sides in, and roll tightly.
- Preheat the oven to 400°F (200°C). Arrange rangoons on a parchment-lined baking sheet and lightly spray with cooking spray.
- Bake for 15-20 minutes until golden brown and crispy. Serve warm with sweet chili sauce.
Nutrition
- Serving Size: 2 rangoons (60g)
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: - For a vegetarian version, substitute crab with mashed avocado or sautéed vegetables. - Ensure the rice paper is soaked long enough for easy wrapping but not too long to tear. - Experiment with spices like chili flakes for added heat.