Description

This Easy Baked Rice Paper Crab Rangoons recipe offers a healthier twist on traditional fried crab rangoons by baking them to crispy perfection. With creamy full-fat cream cheese, fresh crab meat, and a flavorful blend of green onions and soy sauce wrapped in delicate rice paper, these rangoons are deliciously light yet satisfyingly rich. Perfect as an appetizer or snack, they pair wonderfully with sweet and sour sauce or spicy mayo for dipping.

Ingredients

Scale

Filling

8 oz Cream Cheese (full-fat recommended)
1 cup Crab Meat (fresh preferred)
2 stalks Green Onions (or substitute with chives)
1 tbsp Soy Sauce (low-sodium preferred)

Wrapper and Finishing

12 sheets Rice Paper Wrappers (various sizes usable)
1 tbsp Oil Spray or Brush (can use melted butter for extra flavor)

Dipping Sauce (Optional)

1 cup Dipping Sauce (sweet and sour sauce or spicy mayo)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the filling: In a mixing bowl, combine the softened cream cheese, fresh crab meat, finely chopped green onions, and soy sauce. Mix until all ingredients are evenly incorporated, forming a smooth, creamy crab filling.
Soften the rice paper wrappers: Fill a large shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until it becomes pliable but not overly soft. Lay it flat on a clean kitchen towel.
Assemble the crab rangoons: Place about 1-2 tablespoons of the crab cream cheese mixture onto the center of each softened rice paper wrapper. Fold the rice paper over the filling to form a triangle or desired shape, pressing the edges firmly to seal. Use a little water on the edges if needed to help them stick together.
Prepare for baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the assembled crab rangoons on the prepared baking sheet, spaced slightly apart.
Oil the rangoons and bake: Lightly spray or brush the tops of the rangoons with oil or melted butter to help achieve golden crispiness. Bake in the preheated oven for about 18-20 minutes, or until the rice paper wrappers turn golden brown and crispy.
Serve with dipping sauce: Remove the rangoons from the oven and let them cool slightly. Serve warm with your choice of dipping sauce, such as sweet and sour or spicy mayo.

Notes

Ensure cream cheese is softened for easier mixing.
Do not soak rice paper too long to avoid tearing.
You can substitute crab meat with imitation crab if preferred.
Baking instead of frying reduces oil consumption and makes this recipe lighter.
Try brushing with melted butter for a richer flavor and crisper finish.
Serve immediately after baking for the best texture and flavor.