Rice Paper Crab Rangoons

Rice paper crab rangoons come together when you crave the classic creamy and savory filling but want something lighter and a bit crispier than the usual wonton wrapper. My recipe brings together tender crab, velvety cream cheese, and green onion, all wrapped up and baked until crisp. You get that crunchy bite without the hassle of frying or dealing with wheat-based wrappers, and these are just as delicious as any takeout version.

These rangoons were a hit at my last family birthday dinner. I first made them using leftover rice paper from spring rolls, and they disappeared before the main course was set out. Now everyone asks for them at our gatherings.

Ingredients

• Rice paper wrappers: essential for a shatteringly crisp exterior and naturally gluten free, try to pick smooth unbroken rounds for easier folding
• Cream cheese: brings creaminess and helps hold the filling together, go for a brick style cream cheese for the best texture
• Crab meat: the star of the filling, fresh tastes the sweetest but good quality canned works perfectly, check for shells and choose crab packed in water
• Green onions: add a mellow bite and freshness, look for firm stalks with bright green tops
• Soy sauce: punches up the flavor, just a splash to balance the richness, opt for low sodium and a dark soy for extra color

Instructions

Prep the Filling:

Stir together the cream cheese, crab meat, finely chopped green onions, and soy sauce until the mixture is smooth and the crab is evenly distributed throughout. Make sure the crab is well drained before adding.

Soften the Wrappers:

Pour warm water into a shallow dish. Dip each rice paper wrapper one at a time for about ten to fifteen seconds just until soft and flexible but not mushy. Gently shake off excess water.

Fill and Fold:

Lay the softened wrapper on a clean cutting board or kitchen towel. Spoon about one tablespoon of the crab filling into the center. Fold in the sides to meet in the middle then roll up the bottom and top to seal the filling in an envelope shape. Press gently so everything sticks together.

Arrange and Oil:

As you finish folding each rangoon, place them seam side down on a parchment lined baking sheet. Brush the tops lightly with oil or spray with a fine mist for even cooking.

Bake to Perfection:

Heat your oven to four hundred degrees Fahrenheit, two hundred Celsius. Slide in the tray of prepared rangoons and bake for fifteen to twenty minutes, turning halfway through, until the wrappers turn crisp and deep golden.

Serve Warm:

Transfer the hot rangoons to a platter. Pair with a dipping sauce such as sweet chili or soy ginger and enjoy right away while still warm and crisp.

Cream cheese steals the spotlight in this recipe. My daughter loves sneaking an extra spoonful into her filling. Every batch brings back memories of my kids creating their own little rangoons and grinning proudly when they come out perfectly golden.

Storage and Leftover Tips

These are at their best fresh but you can keep leftovers in a sealed container in the refrigerator for up to two days. When reheating, use the oven or air fryer to restore the crispness instead of the microwave. You can even freeze unbaked folded rangoons and bake straight from frozen adding a couple extra minutes to the cook time.

Easy Ingredient Swaps

If you are out of crab try using cooked shredded chicken or even a handful of chopped cooked shrimp for a quick substitute. Dairy free cream cheese works well if you need a lactose free option. Swap in tamari or coconut aminos for soy sauce if you want to keep things gluten free and soy free too.

Perfect Ways to Serve This

Pile these onto a party tray next to a selection of dipping sauces like plum sauce, spicy mustard, or even sriracha mayo. For dinner serve alongside fresh vegetable spring rolls for a fun appetizer board. They also make stellar game day snacks and my son sometimes dunks his in sweet and sour sauce for a flavor twist.

Try these rice paper crab rangoons for a lighter, extra crispy twist on a beloved takeout favorite. They are sure to become your new party hit or simple snack go-to.

Recipe Q&A

→ Can I use imitation crab instead of fresh crab?

Yes, imitation crab can be substituted for fresh or canned crab for a similar texture and milder flavor.

→ How do I prevent rice paper from tearing?

Soak rice paper briefly until just pliable and handle gently while filling and folding to avoid tears.

→ Are these rangoons better baked or fried?

Baking results in a lighter, crispier bite, while frying provides a richer and slightly heavier texture.

→ What dipping sauces pair well?

Sweet chili sauce, soy-based dips, or tangy citrus sauces complement the creamy filling wonderfully.

→ Can I prepare these in advance?

You can assemble rangoons and refrigerate before baking. For best texture, bake just before serving.