Crispy Rice Paper Crab Rangoons Recipe
Crispy and creamy Rice Paper Crab Rangoons made with a flavorful blend of cream cheese, crab, and green onions, wrapped in delicate rice paper and cooked until golden. Perfect as a party appetizer or snack, these rangoons offer a delightful twist on the traditional fried wontons by using rice paper for a lighter, crispy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 rangoons 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 4 oz cooked crab meat, chopped
- 2 green onions, finely sliced
Wrappers
- 12 sheets rice paper wrappers
- Vegetable oil, for frying or spraying (if air frying)
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, chopped crab meat, and finely sliced green onions. Mix well until all ingredients are evenly incorporated.
- Soften Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until pliable but not too soft. Lay it flat on a clean surface.
- Fill and Fold: Place approximately one tablespoon of the crab and cream cheese mixture in the center of the softened rice paper. Fold the wrapper over the filling to form a triangle or pouch shape, pressing edges to seal. Repeat with remaining wrappers and filling.
- Cooking – Frying Option: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the filled rangoons in batches for 2–3 minutes or until they turn crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
- Cooking – Air Frying Option: Preheat the air fryer to 375°F (190°C). Lightly spray the rangoons with vegetable oil and place them in the air fryer basket in a single layer. Cook for 8–10 minutes, turning halfway through, until golden and crispy.
- Serve: Allow rangoons to cool slightly before serving with your choice of dipping sauce such as sweet chili sauce or soy sauce.
Notes
- Do not over-soak rice paper; it should be pliable but not soggy to prevent tearing.
- Use cooked crab meat for the best flavor and texture.
- If frying, be cautious with hot oil and do not overcrowd the pan.
- For a lighter version, air frying is a healthy and effective alternative.
- Serve immediately for the best crispy texture.
Keywords: Rice Paper Crab Rangoons, Crab Rangoon, Appetizer, Crispy Crab Rangoon, Air Fryer Crab Rangoon, Fried Crab Rangoon, Asian Appetizer
Find it online: https://famdishes.com/crispy-rice-paper-crab-rangoons-recipe/
