Rice Paper Crab Rangoons
Ingredients
- Filling
- 8 oz cream cheese softened
- 1 cup imitation crab or real crab meat finely chopped
- 2 green onions finely sliced
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Pinch of salt adjust to taste
- Wrappers
- 12 –15 rice paper sheets
- Water for softening
- For Brushing
- 2 tablespoons oil olive, avocado, or neutral oil
- Optional Dipping Sauces
- Sweet chili sauce
- Soy sauce
- Spicy mayo
Instructions
- In a bowl, mix cream cheese, crab meat, green onions, soy sauce, lemon juice, garlic powder, onion powder, black pepper, and salt until smooth.
- Fill a shallow dish with warm water; dip each rice paper sheet for 3–5 seconds and place on a clean surface.
- Add 1–2 tablespoons of filling to the lower third of the sheet; fold in the sides and roll tightly. Double-wrap for extra crispiness if desired.
- Air Fryer: Preheat to 375°F (190°C), brush rolls with oil, and air fry 8–10 minutes, flipping halfway.
- Oven: Preheat to 400°F (200°C), place rolls on a lined sheet, brush with oil, and bake 15–18 minutes.
- Pan-Fry: Heat a thin layer of oil over medium heat and fry until golden on all sides.
- Cool slightly and serve with dipping sauces.
Notes
Don’t oversoak rice paper—dip quickly so it softens as you roll.
Double wrapping prevents tearing and adds crunch.
Avoid overfilling to prevent bursting during cooking.
Brush, don’t drench—light oil gives the best crispiness.