Description

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, filled with a creamy crab mixture and wrapped in rice paper.

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

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, sesame oil, salt, and pepper. Mix until smooth and well blended.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until slightly softened, then lay flat on a clean surface.
Place about 1 tablespoon of the crab mixture in the center of the wrapper. Fold the bottom edge up over the filling, fold in the sides, and roll tightly to seal.
Repeat with the remaining wrappers and filling.
Arrange the wrapped rangoons on the prepared baking sheet. Lightly spray or brush them with oil to help crisp.
Bake for 18–22 minutes, flipping halfway, until golden and crispy.
Serve hot with sweet chili sauce or your favorite dipping sauce.

Notes

Swap imitation crab with real crab meat for a richer flavor.

Add finely diced water chestnuts for extra crunch.

Mix in sriracha or chili flakes for a spicier version.

Use dairy-free cream cheese for a lactose-free version.

Store leftovers in the fridge for up to 3 days and reheat in the oven.

Freeze unbaked rangoons and bake directly from frozen, adding a few extra minutes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 piece
Calories: 130
Sugar: 1g
Sodium: 220mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 4g
Cholesterol: 20mg