Name: Easy Rice Paper Crab Rangoons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 12 rice paper wrappers; 8 oz cream cheese, softened; 1 cup imitation crab meat or real crab, finely chopped; 2 green onions, thinly sliced; 1 teaspoon garlic powder; 1 teaspoon soy sauce (use gluten-free if needed); 1/2 teaspoon toasted sesame oil; Salt and pepper, to taste; Cooking spray or a light brush of oil; Optional: sweet chili sauce for dipping

Crispy, golden, and baked instead of fried—these easy rice paper crab rangoons are a lighter, gluten-free twist on the classic Chinese takeout appetizer. I love how they’re stuffed with a creamy crab filling, wrapped in delicate rice paper, and turn out perfectly crunchy without deep frying. They make a great party snack or a savory treat I can whip up anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 rice paper wrappers

8 oz cream cheese, softened

1 cup imitation crab meat or real crab, finely chopped

2 green onions, thinly sliced

1 teaspoon garlic powder

1 teaspoon soy sauce (use gluten-free if needed)

1/2 teaspoon toasted sesame oil

Salt and pepper, to taste

Cooking spray or a light brush of oil

Optional: sweet chili sauce for dipping

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, I combine the softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, sesame oil, salt, and pepper. I mix until smooth and well blended.

I fill a shallow dish with warm water. Then, I dip one rice paper wrapper into the water for about 10 seconds until it softens slightly, and lay it flat on a clean surface.

I place about 1 tablespoon of the crab mixture in the center of the wrapper. I fold the bottom edge up over the filling, fold in the sides, and roll tightly to seal. I repeat with the remaining wrappers and filling.

I arrange the wrapped rangoons on the prepared baking sheet. To help them crisp, I lightly spray or brush them with oil.

I bake for 18–22 minutes, flipping halfway, until the rice paper is golden and crispy.

I serve them hot with sweet chili sauce or my favorite dipping sauce.

Servings and timing

This recipe makes about 12 pieces. It takes me 20 minutes of prep time and 20 minutes of cooking time, so I can have these rangoons ready in just 40 minutes. Each serving is about 130 calories.

Variations

I sometimes swap imitation crab with fresh crab meat for a more luxurious flavor.

For extra crunch, I like to add finely diced water chestnuts to the filling.

If I want a little kick, I mix in a dash of sriracha or chili flakes into the cream cheese.

A dairy-free cream cheese substitute works well if I need a lactose-free version.

For different dipping flavors, I pair these with soy-ginger sauce, spicy mayo, or hoisin.

Storage/Reheating

I store leftover rangoons in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 375°F (190°C) for about 10 minutes so they crisp up again. I don’t recommend microwaving since it makes the rice paper chewy. If I want to keep them longer, I freeze them unbaked and bake straight from frozen, adding a few extra minutes of cook time.

FAQs

Can I make these rice paper crab rangoons ahead of time?

Yes, I can assemble them a few hours in advance and keep them covered in the fridge. I just bake them right before serving so they stay crispy.

Do I have to use imitation crab?

No, I often use real crab meat when I want a fresher, sweeter flavor. Imitation crab works well for convenience and cost, but both are delicious.

Can I fry these instead of baking?

Yes, I can shallow-fry or deep-fry them in oil at 350°F (175°C) for 2–3 minutes per side until golden brown. Baking is lighter and easier, but frying gives a classic crunch.

Why is my rice paper too sticky?

If it’s sticking, I probably soaked it too long. I dip it quickly until just pliable, then work fast on a slightly damp surface so it doesn’t tear or stick.

What dipping sauce goes best with these rangoons?

I usually go with sweet chili sauce, but I also enjoy them with soy-ginger sauce, spicy mayo, or even plain soy sauce.

Conclusion

These easy rice paper crab rangoons are my go-to appetizer when I want something crunchy, creamy, and satisfying without the heaviness of deep frying. They’re quick to make, naturally gluten-free, and versatile enough for any party platter or snack craving. Once I tried them baked, I never looked back!