Rice Paper Crab Rangoons

These Rice Paper Crab Rangoons offer a crispy and creamy twist on a takeout classic, transporting you to cozy, happier times in the kitchen.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Asian Fusion

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

For the Filling

1 cup lump crab meat (or imitation if you’re on a budget) Feel free to swap for sautéed mushrooms for a vegetarian option.
4 oz cream cheese, softened Can use low-fat if desired.
3 pieces green onions, finely chopped Adds a fancy touch.
1 tsp garlic powder A must for flavor.
1 tsp soy sauce Kikkoman is preferred, but use what you have.
to taste salt and pepper For seasoning.

For Assembly and Cooking

8 sheets rice paper Usually located near Asian foods.
for frying oil vegetable oil Essential for frying.

Method

Preparation

Start by mixing the crab meat, softened cream cheese, chopped green onions, garlic powder, soy sauce, and a sprinkle of salt and pepper in a bowl.
Fill a shallow dish with warm water. Dip one rice paper sheet in for about 10 seconds until softened but still firm.
Place the damp rice paper on a clean surface. Spoon a bit of the crab filling onto the lower third of the sheet. Fold the sides in gently and roll it up tightly.

Cooking

Heat about 2 inches of oil in a deep frying pan over medium heat to around 350°F (175°C).
Gently place the filled rice papers in the hot oil, a few at a time, and fry for about 2-3 minutes on each side until golden brown.
Transfer the rangoons to a plate lined with paper towels and let them cool for a couple of minutes before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 12gProtein: 5gFat: 7gSaturated Fat: 3gSodium: 200mgFiber: 1g

Notes

When kids are around, keep the filling covered under a damp cloth if you need to pause. Serve with sweet chili sauce and optionally, some edamame. Leftovers improve in flavor.

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