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–+ servings
Rice Paper Crab Rangoons

Crispy Rice Paper Crab Rangoons with a Healthy Twist

These Rice Paper Crab Rangoons offer a healthier take on a classic appetizer, delivering flavor and crunch with fewer calories.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 rangoons
Course: Appetizers
Cuisine: Fusion
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese opt for high-quality for the best taste
  • 8 oz Crab Meat fresh crab or frozen
  • 3 stalks Green Onions substitute with chives if desired
  • 2 tbsp Soy Sauce choose low-sodium for a lighter option
For the Wrappers
  • 12 sheets Rice Paper Wrappers or wonton wrappers for a traditional take
For Baking
  • 2 tbsp Oil (for brushing/spraying) olive oil or cooking spray works best

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • shallow dish

Method
 

Step‑by‑Step Instructions
  1. Prepare your workstation by gathering all ingredients and tools in a clean workspace.
  2. In a mixing bowl, combine softened cream cheese, drained crab meat, chopped green onions, and soy sauce. Mix thoroughly for about 2-3 minutes.
  3. Fill a shallow dish with warm water and soak a rice paper wrapper for 10-15 seconds until pliable. Lay it flat on a clean surface.
  4. Place approximately 1 tablespoon of the crab mixture in the center of the rice paper wrapper. Fold the sides over and seal the edges firmly.
  5. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the assembled rangoons on the sheet.
  6. Brush or spray the tops of the rangoons with oil and bake for 15-20 minutes until golden brown.
  7. Let them cool for a couple of minutes before serving with your favorite dipping sauce.

Nutrition

Serving: 1rangoonCalories: 80kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 180mgPotassium: 50mgFiber: 0.5gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store leftover rangoons in an airtight container for up to 3 days. For uncooked rangoons, freeze them on a lined tray until solid, then transfer to a freezer bag and store for up to 3 months.

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