Rice Paper Crab Rangoons
Rice Paper Crab Rangoons are a delightful twist on the classic appetizer, featuring a crispy rice paper exterior filled with a rich and creamy crab mixture. Each bite offers a satisfying crunch combined with savory flavors that make them perfect for any gathering or cozy night in. Pair these easy-to-make treats with sweet chili sauce for an irresistible experience that will impress your friends and family.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup crab meat (fresh or canned)
- 4 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tbsp soy sauce
- Cooking spray or olive oil for baking
- Sweet chili sauce for dipping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine crab meat, cream cheese, green onions, garlic powder, and soy sauce until well blended.
- Soak each rice paper wrapper in warm water for about five seconds until pliable.
- Place the softened wrapper on a surface, spoon about one tablespoon of filling onto the center, fold in sides, and roll tightly from bottom to top.
- Arrange the assembled rangoons on the baking sheet. Lightly spray or brush them with cooking oil.
- Bake for 15-20 minutes until golden brown. Serve hot with sweet chili sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
Keywords: - Avoid overfilling the wrappers to prevent leaks during cooking. - Customize your filling by adding herbs or spices according to your taste preferences. - Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F (175°C) for optimal crispiness.