Name: Easy Rice Paper Crab Rangoons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 10 sheets rice paper; 1 cup imitation crab meat or real crab, shredded; 4 oz cream cheese, softened; 2 green onions, finely chopped; 1 garlic clove, minced; 1 teaspoon soy sauce; 1/2 teaspoon sesame oil; 1/4 teaspoon salt; Cooking spray or neutral oil (for air fryer or oven)

These Easy Rice Paper Crab Rangoons are a lighter, crispier twist on the classic takeout favorite. Instead of deep-fried wonton wrappers, I use rice paper to wrap a creamy crab and cream cheese filling, then bake or air fry them until golden. They come out crunchy on the outside and deliciously rich on the inside — perfect for parties, snacks, or whenever I want something indulgent without the deep-frying.

Why You’ll Love This Recipe

I love how this recipe keeps all the flavor of traditional crab rangoons but cuts down on the grease. The rice paper turns satisfyingly crisp when baked or air-fried, offering a healthier option without sacrificing crunch. It’s also naturally gluten-free and easier to work with than traditional wrappers. Whether I serve these as appetizers or enjoy them as a light snack, they never last long on the plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10 sheets rice paper

1 cup imitation crab meat or real crab, shredded

4 oz cream cheese, softened

2 green onions, finely chopped

1 garlic clove, minced

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon salt

Cooking spray or neutral oil (for air fryer or oven)

Directions

I preheat the oven to 400°F (200°C), or the air fryer to 375°F (190°C).

In a medium bowl, I mix together the crab, softened cream cheese, green onions, garlic, soy sauce, sesame oil, and salt until everything is smooth and evenly blended.

I fill a shallow bowl with warm water and dip one sheet of rice paper in for about 10 seconds, just until it’s soft but still holds together. Then I lay it flat on a damp kitchen towel.

I spoon about 1 tablespoon of the crab mixture into the center of the rice paper.

I fold the bottom edge over the filling, then fold in the sides, and roll it up tightly like a spring roll.

I repeat this process with the remaining rice paper sheets and filling.

I place the rolls on a parchment-lined baking sheet or in an air fryer basket, lightly spraying or brushing them with oil.

I bake for 18–20 minutes or air fry for 10–12 minutes, flipping them halfway, until they’re crisp and golden.

I serve them warm with sweet chili sauce or soy sauce for dipping.

Servings and timing

Servings: Makes about 10 rangoons

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: Approximately 110 kcal per rangoon

Variations

I sometimes switch up the filling by using fresh lump crab for a richer flavor or add a touch of sriracha for a spicy kick. If I’m avoiding dairy, I go for a vegan cream cheese alternative. I’ve also tried adding finely chopped red bell peppers or carrots for a bit of crunch and color inside.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them into the air fryer or oven at 350°F (175°C) for 5–7 minutes to bring back the crisp texture. I avoid microwaving them since it tends to make the rice paper chewy rather than crispy.

Related Recipes:

Crispy Baked Crab Rangoons

FAQs

How do I keep rice paper from tearing while rolling?

I make sure not to soak the rice paper too long. Just 8–10 seconds in warm water is enough — it continues to soften as I work with it.

Can I freeze rice paper crab rangoons?

I don’t recommend freezing them, as rice paper tends to get gummy once thawed. It’s best to make and enjoy these fresh or store them in the fridge short term.

Are these gluten-free?

Yes, as long as I use gluten-free soy sauce, the entire recipe stays naturally gluten-free since rice paper doesn’t contain wheat.

Can I use canned crab instead of imitation or fresh?

Absolutely. I’ve used canned crab in a pinch — just make sure to drain it well before mixing it with the other ingredients.

What dipping sauce goes best with these?

I like sweet chili sauce for a classic combo, but soy sauce, ponzu, or even a spicy mayo all pair really well with the creamy filling and crispy shell.

Conclusion

These Easy Rice Paper Crab Rangoons are my go-to when I’m craving something crunchy, creamy, and a little indulgent — without the hassle of frying. They’re quick to make, lighter than the classic version, and always a crowd-pleaser. Whether I serve them at gatherings or just enjoy them solo, I always find myself coming back to this simple yet satisfying recipe.

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