Rice Paper Crab Rangoons (Print-Friendly Format)
Creamy crab and cheese filling wrapped in crisp baked rice paper for a light, crowd-pleasing snack.
# Ingredients You’ll Need:
→ Filling
01 -
200 g cream cheese, softened
02 -
120 g crab meat, fresh or canned, drained
03 -
2 green onions, finely chopped
04 -
1 tablespoon soy sauce
→ Wrappers
05 -
12 sheets rice paper wrappers
→ Finishing
06 -
1 tablespoon neutral oil, for brushing
# How to Make It:
01 -
Line a baking sheet with parchment paper and preheat oven to 200°C.
02 -
In a mixing bowl, combine cream cheese, crab meat, chopped green onions, and soy sauce. Stir until mixture is evenly blended.
03 -
Submerge a rice paper wrapper in warm water for 10–15 seconds, until soft and pliable. Place onto a clean, damp surface.
04 -
Spoon 1 tablespoon of filling into the center of each wrapper. Fold sides inward, then roll up into a sealed parcel, ensuring edges are tucked in securely.
05 -
Place filled parcels onto the prepared baking sheet. Lightly brush or spray each with oil to promote crispness.
06 -
Bake in the preheated oven for 15–20 minutes, or until golden brown and crisp. Rotate the tray halfway through for even browning.
07 -
Remove from oven and let cool briefly. Serve warm, accompanied by your preferred dipping sauce.
# Extra Tips:
01 -
For enhanced flavor, chill the combined filling overnight to allow the ingredients to meld.
02 -
Customize by adding garlic powder or fresh herbs to the filling for a signature twist.