Crispy Rice Paper Crab Rangoons for Guilt-Free Indulgence

These Rice Paper Crab Rangoons are a healthier alternative to fried options, offering a delightful combination of chewy rice paper and savory crab filling.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 rangoons

Course: Appetizers

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wrappers

8 pieces Rice Paper traditional wonton wrappers can be used as a substitute

For the Filling

8 oz Cream Cheese opt for full-fat for the best consistency
8 oz Crab Meat fresh crab is ideal but imitation crab can be used
2 tbsp Green Onions chopped
1 tbsp Soy Sauce tamari can be substituted for gluten-free option

For Assembly

1 tbsp Oil for spray or brushing; consider olive oil or sesame oil

Equipment

large mixing bowl
baking sheet
Parchment paper
spray bottle or brush

Method

Step‑by‑Step Instructions

Prepare your workstation by gathering all your ingredients and tools on a clean surface.
In a mixing bowl, combine softened cream cheese, crab meat, green onions, and soy sauce. Mix thoroughly until blended.
Soak each rice paper in warm water for 10-15 seconds until pliable, then lay it flat on your work surface.
Add about one tablespoon of the filling in the center of the soaked rice paper, fold the edges to enclose, and pinch seams tight.
Preheat oven to 400°F (200°C). Arrange assembled rangoons on a baking sheet, brush or spray tops with oil.
Bake for 15-20 minutes until golden brown and crispy. Let cool slightly before serving.

Nutrition

Serving: 1rangoonCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These rangoons are a delicious and versatile option for gatherings that can be customized with different fillings.

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