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–+ servings
Rice Paper Crab Rangoons

Crispy Rice Paper Crab Rangoons for a Guilt-Free Treat

These baked Rice Paper Crab Rangoons are a healthier twist on a classic appetizer, featuring a crispy shell and creamy crab filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 rangoons
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese Consider using Neufchâtel for a lighter option.
  • 8 oz Crab Meat Fresh quality lump crab is best.
  • 2 stalks Green Onions Chopped; chives can be a suitable substitute.
  • 1 tbsp Soy Sauce Opt for low-sodium soy sauce for a healthier choice.
For the Wrapper
  • 8 sheets Rice Paper Soak briefly in warm water to enhance pliability.
  • 1 tbsp Oil (for brushing) Olive oil or cooking spray can be used.
Optional Dipping Sauce
  • 1 cup Sweet and Sour Sauce For a sweet contrast.
  • 1/2 cup Spicy Mayo Mix mayo with sriracha for a kick.

Equipment

  • Mixing bowl
  • Baking sheet
  • Shallow dish

Method
 

Step-by-Step Instructions for Rice Paper Crab Rangoons
  1. Prepare Workstation: Gather all necessary ingredients and equipment.
  2. Make Filling: Combine softened cream cheese, drained crab meat, chopped green onions, and soy sauce until creamy.
  3. Soak Rice Papers: Dip each rice paper in warm water for 10-15 seconds until pliable.
  4. Assemble Rangoons: Place about one tablespoon of filling in the center of each rice paper and seal.
  5. Bake: Preheat oven to 400°F (200°C), brush with oil, and bake for 15-20 minutes until golden.
  6. Serve: Let cool and arrange on a platter, serve with dipping sauce.

Nutrition

Serving: 1rangoonCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Enjoy fresh for the best flavor and texture. Store leftovers in an airtight container for up to 3 days.

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