Go Back
–+ servings
Easy Rice Paper Crab Rangoons

Easy Rice Paper Crab Rangoons That Will Wow Your Taste Buds

These Easy Rice Paper Crab Rangoons are a lightened-up appetizer that impresses guests and satisfies cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 rangoons
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese opt for full-fat for better flavor
  • 8 oz Crab Meat fresh is preferable, but canned or frozen is fine
  • 2 stalks Green Onions can substitute with chives
  • 1 tbsp Soy Sauce tamari is a gluten-free alternative
For the Wrappers
  • 12 sheets Rice Paper choose high-quality for best results
  • as needed Cooking Oil (for spraying) use olive oil or cooking spray

Equipment

  • Mixing Bowl
  • Baking Sheet
  • shallow dish

Method
 

Step 1: Prepare Workstation
  1. Gather all ingredients and necessary tools, such as a mixing bowl, parchment-lined baking sheet, and a shallow dish for soaking rice paper.
Step 2: Make the Filling
  1. In a mixing bowl, blend the softened cream cheese with drained crab meat, finely chopped green onions, and soy sauce until smooth and well-integrated.
Step 3: Soak Rice Papers
  1. Fill a shallow dish with warm water and soak rice paper wrappers for 10-15 seconds until pliable.
Step 4: Assemble Rangoons
  1. Place one rice paper on a clean surface, add about one tablespoon of the crab filling in the center, fold the wrapper over the filling, and press the edges firmly to seal.
Step 5: Bake Rangoons
  1. Preheat the oven to 400°F (200°C). Arrange the sealed rangoons on a baking sheet, spray lightly with cooking oil, and bake for 15-20 minutes.
Step 6: Serve and Enjoy
  1. Remove from the oven, let them cool slightly, and serve warm with your favorite dipping sauces.

Nutrition

Serving: 2rangoonsCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 440mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftover rangoons in an airtight container for up to three days. Reheat in the oven for best results.

Tried this recipe?

Let us know how it was!