Rice Paper Crab Rangoons
These crispy rice paper crab rangoons feature a delicate crunch and creamy filling, making them perfect for appetizers or snacks.
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened Use full-fat for the best texture.
- 6 oz crab meat, cooked and shredded Fresh lump crab is ideal, but canned also works.
- 2 pcs green onions, finely chopped
- 1 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced Mince finely to prevent burning.
Wrapping Ingredients
- 8 sheets rice paper Look for round, 8–9" rice papers.
- Oil for frying Use peanut, canola, or grapeseed oil.
Instructions
Filling Preparation
- In a medium bowl, stir together the softened cream cheese, shredded crab, finely chopped green onions, soy sauce, Worcestershire sauce, and minced garlic until homogeneous.
- If the filling is dry, add a teaspoon of mayonnaise or a splash of milk.
Soak the Rice Paper
- Fill a shallow bowl with warm water and dip a rice paper sheet until pliable, about 8–12 seconds.
- Lay it flat on a clean surface.
Assemble Rangoons
- Place about 1 tablespoon of filling in the center of the rice paper, fold the bottom edge over the filling, then the sides, and roll tightly to seal.
- Use a dab of water on the final edge to glue it shut.
Fry
- Heat about 1/4 to 1/2 inch of oil over medium heat.
- Fry the rangoons for 3–4 minutes per side until golden and crisp, turning gently with tongs.
Serve
- Serve hot with your favorite dipping sauces.
Notes
Keep fried rangoons warm in a low oven (200°F) for up to 20 minutes without losing too much crispness. Can be made ahead and frozen.