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Rice Paper Crab Rangoons Recipe

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★★★★

4 from 76 reviews

Delight in these crispy and flavorful Rice Paper Crab Rangoons, a light twist on the classic appetizer featuring a creamy crab and cream cheese filling wrapped in delicate rice paper and baked to golden perfection. Perfect as an elegant snack or party appetizer, these rangoons combine savory crab meat with fresh green onions and a hint of soy sauce, all baked for a healthier alternative to frying.

Ingredients

Scale

Filling

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

Wrappers

  • 12 rice paper wrappers
  • Cooking oil spray or 1 tablespoon neutral oil for brushing

Instructions

  1. Prepare workstation: Gather all ingredients and tools you need, such as a bowl for mixing, a shallow dish for soaking rice paper, a baking sheet, and parchment paper or a silicone mat.
  2. Make the filling: In a medium bowl, combine the softened cream cheese, crab meat, chopped green onions, and soy sauce. Mix thoroughly until smooth and evenly blended.
  3. Soften wrappers: Fill a shallow dish with warm water. Submerge one rice paper wrapper for about 10-15 seconds, or until it becomes pliable but not too soft. Remove and lay flat on a clean surface.
  4. Assemble rangoons: Place about one tablespoon of the crab filling in the center of the softened rice paper. Fold the edges carefully inward like an envelope to seal the filling securely, pressing gently to close.
  5. Preheat oven: Set your oven to 400°F (200°C) and allow it to fully preheat. Line a baking sheet with parchment paper or a silicone baking mat.
  6. Bake rangoons: Arrange the filled rangoons on the prepared baking sheet, spacing them apart. Lightly spray or brush each one with cooking oil to encourage browning and crispiness.
  7. Cook until golden: Bake in the preheated oven for 15-20 minutes or until the rice paper is crisp and turns a light golden brown.
  8. Serve: Remove rangoons from the oven and allow to cool slightly. Serve warm with your favorite dipping sauce such as sweet chili or soy sauce.

Notes

  • Rice paper can tear easily when wet; soak briefly and handle gently.
  • If you prefer, substitute crab meat with cooked shrimp or imitation crab for variation.
  • Serve immediately for best texture, as rice paper crisps tend to soften over time.
  • For a gluten-free option, ensure soy sauce is gluten-free.
  • These rangoons are oven-baked for a healthier alternative to traditional frying methods.

Keywords: Rice Paper Crab Rangoons, Crab Rangoon, Baked Crab Appetizer, Asian Appetizer, Healthy Rangoon, Party Finger Food

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