Description
A guilt-free twist on classic crab rangoons using rice paper wrappers, offering a deliciously crispy and cream-filled treat.
Ingredients
Scale
- 8 oz Cream Cheese (Softened; Neufchâtel for a lighter option)
- 6 oz Crab Meat (Fresh is ideal, but canned works)
- 2 stalks Green Onions (Chopped; can substitute with chives)
- 1 tbsp Soy Sauce (Use tamari for a gluten-free option)
- 12 sheets Rice Paper Wrappers (Soak properly for best results)
- 1 tbsp Cooking Oil (Light spray or brush of olive or coconut oil)
Instructions
- Soften the cream cheese in a bowl; microwave for about 20-30 seconds if too firm.
- Gently fold in crab meat, chopped green onions, and soy sauce until well combined.
- Fill a shallow dish with warm water, soak one rice paper wrapper for about 10 seconds until pliable.
- Lay the softened wrapper flat on a clean surface; place about a tablespoon of crab mixture in the center.
- Fold the sides over the filling and roll it up tightly.
- Lightly brush or spray the rolled rangoons with cooking oil.
- Preheat oven to 375°F (190°C); arrange rangoons on a baking sheet.
- Bake for about 20 minutes or until golden brown and crispy.
Notes
Soak the wrappers for just the right amount of time for easier handling. You can prepare the filling a day in advance.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2 rangoons
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg