Description
A delightful twist on a classic favorite, these Rice Paper Crab Rangoons feature a crispy texture and creamy crab filling, perfect for parties or family gatherings.
Ingredients
Scale
- 10 rice paper wrappers
- 8 oz cream cheese (softened)
- 1 cup crab meat (cooked and shredded)
- 2 green onions (finely chopped)
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Vegetable oil for frying (about 1 cup)
- Salt to taste
Instructions
- In a bowl, mix the softened cream cheese, shredded crab meat, chopped green onions, garlic powder, soy sauce, sesame oil, and a pinch of salt until well combined and creamy.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Lay it flat on a clean surface.
- Place about 1-2 tablespoons of the crab mixture in the center of the rice paper. Fold the bottom edge up over the filling, then fold the sides in towards the center, and finally roll it up tightly to form a triangle or a small packet. Repeat this process with the remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil is hot, carefully add a few rangoons at a time, frying for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.
Notes
- Store leftover rangoons in an airtight container in the fridge for up to 3 days.
- To reheat, place them in a preheated oven at 350°F for about 10 minutes.
- For a healthier option, consider baking the rangoons at 400°F for about 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 rangoon
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Rice Paper, Crab Rangoons, Appetizer, Asian Cuisine