Description
Crispy and creamy crab rangoons wrapped in delicate rice paper, perfect for parties or a cozy night in.
Ingredients
Scale
- 8 rice paper sheets
- 8 oz crab meat
- 4 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp garlic powder
- Salt and pepper, to taste
- Cooking spray or olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- Blend the crab meat, cream cheese, chopped green onions, soy sauce, garlic powder, salt, and pepper in a mixing bowl until fully combined.
- Soak a rice paper sheet in warm water for about 10-15 seconds until soft and pliable.
- Place a spoonful of the crab mixture in the center of the softened rice paper, fold in the sides, and roll it up tightly to seal the filling.
- Repeat the process until all rice paper sheets and filling are used.
- Arrange the finished rangoons on a baking sheet lined with parchment paper. Lightly brush the tops with cooking spray or olive oil.
- Bake for 20-25 minutes or until golden brown and crispy.
- Serve warm with your favorite dipping sauces.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg