Description
Crispy Rice Paper Crab Rangoons with shatter-y golden edges and a creamy, savory crab filling—no wonton wrappers needed. Choose your method: air fryer, baked, or pan-fried for restaurant-style crunch at home.
Ingredients
8 oz full-fat cream cheese, softened
6–8 oz imitation crab (flake-style preferred), finely chopped
2 green onions, thinly sliced
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt (plus more to taste)
1/4 tsp black pepper
1–2 tsp sweet chili sauce (optional)
10–12 rice paper wrappers (8.5-inch)
Warm water (for dipping wrappers)
Neutral oil spray (for air fryer/baked)
1/2–3/4 cup neutral oil (for pan-frying)
Instructions
1. Make the filling: In a bowl, mix cream cheese, Worcestershire, garlic powder, onion powder, salt, and pepper until smooth. Fold in chopped crab and green onions. Taste and adjust salt; add sweet chili sauce if using.
2. Set up station: Fill a shallow dish with warm water. Place a damp towel or cutting board next to it for folding.
3. Soften wrapper: Dip one rice paper wrapper in warm water for 5–8 seconds (still slightly firm). Lay flat and wait 10–15 seconds until pliable.
4. Fill: Add 1 to 1 1/2 tablespoons filling to the center. Don’t overfill.
5. Fold: Fold bottom up, fold sides in, then roll up tightly into an envelope packet. Place seam-side down.
6. Rest: Let assembled rangoons sit 5 minutes to help seal and reduce leaks.
7. Air Fryer Method: Preheat to 375°F. Spray both sides lightly with oil. Air fry 8–10 minutes, flipping halfway, until deeply golden and crisp.
8. Baked Method: Preheat oven to 425°F. Spray or brush both sides with oil. Bake 12–15 minutes, flipping at 8 minutes, until golden and crackly.
9. Pan-Fried Method: Heat 1/2 inch oil in a skillet over medium to medium-high. Fry 2–3 minutes per side until golden brown. Drain on a wire rack or paper towels.
Notes
Key trick: Quick dip + 10–15 second rest. Over-soaking rice paper = tearing and stickiness.
Oil = crunch: Rice paper needs a light oil coating to blister and crisp (especially baked/air fried).
Avoid blowouts: Keep filling smooth and finely chopped; don’t overfill.
Make-ahead: Mix filling up to 2 days ahead; assemble right before cooking for best crisp.
Storage: Refrigerate cooked rangoons up to 3 days. Re-crisp in air fryer 350°F for 3–5 minutes or bake 375°F for 7–10 minutes.
Freezing: Best to freeze after cooking. Cool completely, freeze in a single layer, then bag. Reheat from frozen in air fryer at 360°F for 6–8 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: 🥟 Appetizers & Party Snacks
- Method: Air Fryer / Baking / Pan-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 rangoon
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 18mg