Description
These Rice Paper Crab Rangoons are a delicious gluten and dairy-free twist on the classic appetizer. Using soft rice paper wrappers and a creamy dairy-free cream cheese filling mixed with tender crab meat and savory seasonings, these rangoons are baked to crispy perfection. Perfect as a light snack or appetizer, they are easy to prepare and double-wrapped to hold the flavorful filling inside, making them crispy and satisfying without frying.
Ingredients
Crab Filling
- 1 (6 oz) can of crab meat, drained
- 4 oz dairy free cream cheese (Kite Hill brand recommended)
- 1 tsp rice vinegar
- 2 tsp coconut aminos
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp green onion, finely chopped (plus extra for garnish)
- Salt and pepper, to taste
Wrapper and Preparation
- 3 pieces of square rice paper
- Avocado oil or similar, for brushing or spraying
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it to prevent sticking, then set it aside.
- Make the crab filling: In a medium bowl, combine the drained crab meat with the dairy-free cream cheese, rice vinegar, coconut aminos, onion powder, garlic powder, chopped green onion, salt, and pepper. Mix well until the crab meat is flaked and all ingredients are fully incorporated. Set aside.
- Soften rice paper wrappers: Using scissors, cut each rice paper sheet into 4 equal squares. Working one at a time, quickly dip each rice paper square into water to soften it and place it on a flat surface with the corners pointing up, down, left, and right, so it forms a diamond shape. Let each dipped wrapper soften for about 15-20 seconds.
- Assemble first wrap: Spoon about 2 spoonfuls of the crab mixture onto half of the softened rice paper horizontally, forming a triangle shape and leaving a small border around the edges. Fold the other side of the rice paper over the filling to create a triangle and pinch the edges tightly to seal.
- Double wrap the rangoons: Dip another rice paper square into water and let it soften as before. Place the assembled dumpling on the softened wrapper and then wrap it again completely, sealing all edges to ensure a sturdy double wrap. Place the wrapped rangoons on the prepared baking sheet. Repeat this process until all crab filling is used.
- Brush and bake: Lightly brush or spray the tops of the rangoons with avocado oil to encourage crispiness. Bake in the preheated oven for 22-24 minutes, flipping the rangoons carefully halfway through to brown evenly on both sides. Add an extra 1-2 minutes if you prefer a crisper texture.
- Finish and serve: Remove the rangoons from the oven and allow them to cool slightly. Garnish with extra chopped green onion. Serve warm with your favorite dipping sauce for an irresistible appetizer or snack.
Notes
- Make sure not to over-soak the rice paper as it can tear easily; 15-20 seconds is ideal.
- Double wrapping the rangoons prevents filling leakage during baking and helps create extra crispy texture.
- Use a dairy-free cream cheese brand that maintains good texture when baked for best results.
- You can swap coconut aminos for soy sauce if not avoiding gluten, but avoid if making gluten-free.
- For best flavor, serve rangoons warm and fresh out of the oven.
- These rangoons can be served with sweet chili sauce, soy sauce, or a spicy mayo dip.
