Crispy Rice Paper Crab Rangoons for Guilt-Free Snacking

Enjoy these Rice Paper Crab Rangoons as a healthier alternative to traditional appetizers, combining crispy rice paper with a creamy crab filling.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 10 rangoons

Course: Appetizers

Cuisine: Asian

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

8 oz Cream Cheese Try vegan cream cheese for a dairy-free option.
6 oz Crab Meat Use fresh crab meat for the best taste.
2 stalks Green Onions Substitute with chives for a milder taste if desired.
1 tbsp Soy Sauce Swap in tamari or coconut aminos for a gluten-free option.

For the Wrap

10-12 pieces Rice Paper Wrappers Essential for wrapping; no substitutions.
as needed Oil Spray Lightly coats the wrappers for optimal crispiness.

Equipment

Mixing Bowl
parchment-lined baking sheet
Shallow dish

Method

Step-by-Step Instructions

Prepare your workstation by gathering all the ingredients and tools.
In a large mixing bowl, combine cream cheese, crab meat, green onions, and soy sauce until mixed.
Soak a rice paper wrapper in warm water for 10-15 seconds until pliable and place it on a work surface.
Spoon one tablespoon of filling into the center of the wrapper, fold edges to the center, and seal.
Preheat the oven to 400°F (200°C), arrange assembled rangoons on a baking sheet, and spray with oil.
Bake for 15-20 minutes until golden brown and crispy.
Serve with your favorite dipping sauce.

Nutrition

Serving: 1rangoonCalories: 100kcalCarbohydrates: 10gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 250mgPotassium: 50mgFiber: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze unbaked rangoons for up to 3 months.

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