Rice Paper Crab Rangoons Recipe
Delicious and crispy Rice Paper Crab Rangoons baked to golden perfection, filled with a creamy mixture of cream cheese, crab meat, and fresh green onions. These easy-to-make appetizers offer a lighter twist on the classic fried version by utilizing rice paper wrappers and baking instead of deep frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 rangoons
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Rangoons
- Rice paper wrappers – 12 sheets
- Cream cheese (softened) – 8 oz (225g)
- Crab meat (fresh or canned) – 1 cup, shredded
- Green onions – 2 stalks, finely chopped
- Soy sauce – 1 tablespoon
- Cooking oil (for brushing or spraying)
Instructions
- Prepare workstation: Gather all ingredients, measuring tools, a bowl for mixing, a baking sheet, parchment paper, and a brush or spray bottle for oil.
- Make filling: In a mixing bowl, combine softened cream cheese, shredded crab meat, chopped green onions, and soy sauce. Mix thoroughly until the mixture is smooth and evenly blended.
- Soften wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds or until it becomes soft and pliable. Remove and place it flat on a clean surface.
- Assemble rangoons: Spoon about 1 tablespoon of the crab and cream cheese filling into the center of the softened rice paper wrapper. Fold the edges inward like an envelope, ensuring the filling is sealed tightly to avoid leaking during baking.
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- Prepare for baking: Arrange the filled rangoons on the prepared baking sheet. Lightly brush or spray each with cooking oil to help them crisp up and turn golden.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes. Check occasionally and bake until the rangoons are golden brown and crispy on the outside.
- Serve: Remove from the oven and let cool slightly. Serve warm with your favorite dipping sauce such as sweet chili, soy sauce, or a spicy mayo.
Notes
- Rice paper wrappers may vary in size; adjust filling proportionally to prevent overfilling.
- Ensure to seal the wrappers well to avoid fillings leaking during baking.
- Optionally, add minced garlic or ginger to the filling for extra flavor.
- Use canned crab meat for convenience or fresh crab meat for a more premium taste.
- Do not soak the rice paper too long; over-soaking makes it too fragile and difficult to handle.
- These rangoons are best eaten fresh but can be reheated in an oven to regain crispness.
Keywords: Rice Paper Crab Rangoons, baked crab rangoons, appetizer, easy crab rangoon recipe, baked Asian appetizer, cream cheese crab appetizers
Find it online: https://savorandsimmer.com/rice-paper-crab-rangoons-recipe/
