Rice Paper Crab Rangoons
Rice Paper Crab Rangoons are a delectable twist on the classic appetizer, featuring a crispy golden exterior and a creamy crab filling. Made with fresh crab meat and cream cheese, these gluten-free treats are wrapped in delicate rice paper, making them perfect for dipping in sweet chili sauce. Easy to prepare and bursting with flavor, they’re ideal for parties, game nights, or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup lump crab meat
- 4 oz cream cheese, softened
- 2 green onions, finely chopped
- ½ tsp garlic powder
- ¼ cup sweet chili sauce (for dipping)
Instructions
- Prepare the filling by mixing crab meat, cream cheese, green onions, and garlic powder until smooth.
- Soak each rice paper wrapper in warm water for about 15-20 seconds until pliable. Lay flat on a clean surface.
- Spoon about one tablespoon of filling onto the lower third of each wrapper. Fold over the bottom, tuck in the sides, and roll tightly.
- Heat oil in a frying pan over medium heat. Fry the rangoons seam-side down for 3-4 minutes until golden brown on each side.
- Transfer to a plate lined with paper towels and serve hot with sweet chili sauce.
Nutrition
- Serving Size: 1 rangoon (30g)
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
Keywords: For a vegetarian option, substitute crab with tofu. Add spices like sriracha for an extra kick. Store leftovers in an airtight container for up to three days.