Description
This Easy Baked Rice Paper Crab Rangoons recipe offers a delightful and healthier alternative to traditional fried crab rangoons. Using rice paper wrappers instead of wonton wrappers and baking them to crisp perfection, these rangoons are filled with a savory mixture of cream cheese, fresh crab meat, and green onions. Perfect as an appetizer or snack, they pair wonderfully with your favorite dipping sauce like sweet and sour or spicy mayo.
Ingredients
Scale
Crab Rangoon Filling
- 8 oz Cream Cheese (Use full-fat for best flavor)
- 1 cup Crab Meat (Opt for fresh crab meat for optimal taste)
- 2 stalks Green Onions (Can substitute with chives if needed)
- 1 tbsp Soy Sauce (Low-sodium soy sauce is a healthier option)
Wraps and Cooking
- 12 sheets Rice Paper Wrappers (Various sizes can be used)
- 1 tbsp Oil Spray or Brush (Can substitute melted butter for extra flavor)
Dipping Sauce (Optional)
- 1 cup Dipping Sauce (Try sweet and sour sauce or spicy mayo)
Instructions
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, fresh crab meat, finely chopped green onions, and soy sauce. Mix thoroughly until all ingredients are evenly incorporated to create a smooth, flavorful filling.
- 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 it becomes soft and pliable. Lay the softened wrapper flat on a clean surface ready for filling.
- Assemble the Rangoons: Spoon about one tablespoon of the crab and cream cheese filling onto the center of each softened rice paper wrapper. Fold the wrapper over the filling to form a half-moon shape or triangle, pressing the edges gently to seal. Repeat with remaining wrappers and filling.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Arrange the assembled rangoons on a baking sheet lined with parchment paper. Lightly spray or brush the tops and edges with oil or melted butter to help them crisp up during baking.
- Bake the Rangoons: Place the baking sheet in the preheated oven and bake the rangoons for approximately 15-20 minutes, or until they turn golden brown and crispy. Halfway through baking, you may flip them to ensure even crispiness.
- Serve: Remove from the oven and allow the rangoons to cool for a few minutes. Serve warm alongside your choice of dipping sauce such as sweet and sour or spicy mayo for an extra burst of flavor.
Notes
- Ensure cream cheese is softened for easy mixing.
- Do not over-soak rice paper wrappers; they should be pliable but not too soft to avoid tearing.
- You can use canned or fresh crab meat based on availability.
- For a richer flavor, brush the rangoons with melted butter instead of oil spray.
- Experiment with dipping sauces to customize flavor profiles.
