Description
These crispy rice paper crab rangoons are a light, crunchy twist on the takeout classic. Filled with creamy crab and baked or air-fried to golden perfection, they’re the ultimate crowd-pleasing appetizer or snack.
Ingredients
Scale
- 1 cup canned crab meat
- 8 ounces cream cheese, softened
- 2 green onions, finely sliced
- 1/2 teaspoon garlic powder
- 1 teaspoon soy sauce
- 12 rice paper wrappers
- Sweet chili sauce, for dipping
Instructions
- Preheat oven to 400°F (200°C) or air fryer to 375°F.
- In a mixing bowl, combine crab meat, cream cheese, green onions, garlic powder, and soy sauce until smooth.
- Line a baking sheet with parchment paper or lightly spray air fryer basket with oil.
- Soften one rice paper sheet in warm water for 10 seconds, then lay flat.
- Place a heaping tablespoon of filling in the center, fold the sides, and roll tightly. Repeat with a second wrapper.
- Place seam-side down on tray, brush with oil.
- Bake for 15–18 minutes or air fry for 8–10 minutes, flipping halfway.
- Cool for 2–3 minutes before serving. Serve with sweet chili sauce.
Notes
- Double wrap to avoid tearing.
- Do not soak rice paper too long.
- Leftovers reheat best in air fryer or oven.
- Try adding chili flakes or herbs for extra flavor.
Nutrition
- Serving Size: 1 rangoon
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: rice paper crab rangoons, healthy crab rangoons, baked rangoons, air fryer crab rangoons, appetizer