Rice Paper Crab Rangoons became my kitchen discovery on a day when I was craving something crunchy and creamy but had no wonton wrappers in sight. I spotted a stack of rice paper tucked in the pantry and thought—why not wrap crab and cream cheese in these and fry them up? That simple swap turned into one of the crispiest, golden bites I’ve ever made, and now I’ll never go back.

What I love most is how perfectly the rice paper fries up—light, bubbly, and extra crisp, while the inside stays melty and rich with crab, scallion, and cream cheese goodness. These little triangles are quick to assemble and perfect for parties, snacks, or when you just want to impress yourself with a five-star appetizer at home.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Rice paper wrappers – A clever twist that turns super crispy when fried.
Imitation crab or real crab meat – Adds a mild, savory seafood flavor.
Cream cheese – The creamy base that binds everything together.
Green onions – Bring freshness and a mild onion bite to the filling.
Garlic powder – Adds warmth and a subtle kick of flavor.
Soy sauce – Enhances the umami flavor of the crab mix.
Oil – For deep frying until golden and bubbly.
Sweet chili sauce – My go-to dip for that sweet, tangy contrast.

Tools You’ll Need

Mixing bowl – For stirring together the crab and cream cheese filling.
Cutting board and knife – For chopping green onions and prepping ingredients.
Spoon or spatula – Makes scooping the filling easy and mess-free.
Shallow bowl of water – To soften the rice paper before wrapping.
Large skillet or deep pan – For frying the rangoons until golden.
Tongs or slotted spoon – Helps remove them safely from the hot oil.
Paper towels – For draining off excess oil after frying.

Instructions

Step 1: Make the filling

I mix the softened cream cheese, chopped crab meat, sliced green onions, a dash of soy sauce, and garlic powder in a bowl until everything is evenly combined and creamy.

Step 2: Prep the rice paper

I fill a shallow bowl with warm water and dip one rice paper sheet in it for about 5 to 8 seconds. It should soften just enough to become pliable but not too soggy.

Step 3: Assemble the rangoons

I lay the softened rice paper on a clean surface and spoon about a teaspoon of filling in the center. I fold it over into a triangle, pressing gently to seal the edges. If needed, I double-wrap with another sheet to make it sturdier for frying.

Step 4: Fry until crispy

I heat oil in a pan over medium heat and gently add the folded rangoons, a few at a time. They puff up and turn golden in about 1 to 2 minutes per side. I flip them once and remove them once golden all over.

Step 5: Drain and serve

I place the fried rangoons on a paper towel-lined plate and let them cool slightly. Then I plate them up with a bowl of sweet chili sauce or soy dip and garnish with chopped green onions.

Tips

I double-wrap the rangoons if I want them extra crispy and less likely to burst open.

Don’t soak the rice paper too long—it’ll tear and get sticky.

I use room-temperature cream cheese so it mixes easier with the crab.

You can air-fry them too—brush lightly with oil and cook at 400°F (200°C) for 7–8 minutes, flipping halfway.

Try adding a splash of sriracha or wasabi to the filling for a spicier version.

Ways to Serve

With sweet chili sauce, soy sauce, or a creamy wasabi mayo dip on the side.

I love serving them as a holiday or game-day appetizer—they disappear fast!

For a fun twist, I sometimes make mini versions for party platters.

Paired with a crisp cucumber salad or pickled veggies to balance the richness.

Frequently Asked Questions

Can I make Rice Paper Crab Rangoons in advance?

Yes! You can fill and fold them ahead of time and refrigerate them for a few hours. Just fry them fresh when ready to serve.

Are Rice Paper Crab Rangoons gluten-free?

Yes, if you use gluten-free soy sauce and check your crab brand—most imitation crab contains wheat, so real crab is the safer choice.

Can I bake or air fry them instead of deep frying?

Absolutely! I air fry them at 400°F for about 7–8 minutes with great results. You can also bake at 425°F for 10–12 minutes until golden.

Can I use other fillings besides crab?

Of course! You can try shrimp, shredded chicken, or a veggie mix with tofu—just keep the cream cheese base for that classic texture.

See You in the Kitchen

I hope you give these Rice Paper Crab Rangoons a try – they’re crispy, creamy, and seriously addictive. They’ve become a favorite in my appetizer rotation, and I’d love to hear how yours turn out. Don’t forget the dipping sauce!

Happy Cooking!