Description
Rice Paper Crab Rangoons: An Incredible Ultimate Recipe You Must Try
Ingredients
Scale
- 8 oz fresh crab meat (or imitation crab)
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- Salt and pepper to taste
- 10–12 rice paper wrappers
- Oil for frying (vegetable or canola)
Instructions
- In a mixing bowl, combine the crab meat, cream cheese, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until well combined.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Remove and lay it flat on a clean surface.
- Place a tablespoon of the crab mixture in the center of the softened rice paper. Be careful not to overfill.
- Fold the bottom of the rice paper over the filling, then fold in the sides and roll it up tightly. Ensure it’s sealed well to prevent any filling from leaking out.
- Continue the soaking and filling process until all the mixture is used.
- In a large skillet or frying pan, heat about 1 inch of oil over medium heat until hot.
- Carefully add a few rangoons to the hot oil. Fry until they are golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to remove the rangoons from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Enjoy the rangoons warm with your favorite dipping sauces.
Notes
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 rangoon
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Rice Paper Crab Rangoons