Rice Paper Crab Rangoons
Rice Paper Crab Rangoons are a delightful twist on the classic appetizer, featuring crispy rice paper wrappers that encase a creamy and flavorful crab filling. Perfect for parties or cozy nights in, these rangoons deliver an irresistible crunch paired with the savory taste of crab and cream cheese. Easy to prepare and visually stunning, they’ll have everyone coming back for more!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 6 (1 rangoon per serving) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 6 rice paper wrappers
- 1 cup lump crab meat (fresh or canned)
- 4 oz cream cheese (softened)
- 2 green onions (finely chopped)
- 1 tsp garlic powder
- ½ cup sweet chili sauce (for dipping)
Instructions
- In a bowl, combine lump crab meat, softened cream cheese, chopped green onions, and garlic powder. Mix until well blended.
- Soak each rice paper wrapper in warm water for about 10-15 seconds until pliable.
- Place soaked wrappers on a clean surface and add about one tablespoon of filling in the center. Fold sides over the filling and seal.
- Heat oil in a frying pan over medium heat (around 350°F). Fry each rangoon for about 3 minutes on each side until golden brown.
- Serve hot with sweet chili sauce on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: - For added flavor, consider incorporating spices like cayenne pepper or fresh herbs into the filling. - Leftover rangoons can be stored in an airtight container for up to three days; reheat in the oven to maintain crispiness.