Imported from Instagram

Rice Paper Crab Rangoons

Name: Rice Paper Crab Rangoons
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 8 oz Cream cheese (softened); 8 oz Imitation crab (Trader Joe’s Surimi; shredded and chopped; source notes this product has no gluten ingredients); 1 tsp Tamari or soy sauce (Tamari is identified as gluten-free; soy sauce contains gluten. Choose one.); 1 tsp Sugar; 1 tsp Garlic powder; 1 tsp White pepper; 1 tsp Worcestershire sauce (spelling normalized from source’s “worceshire sauce”; source does not specify brand or ingredients); 1.5 sprigs Scallion (chopped; source gives 1–2 sprigs); 4 cloves Garlic (minced; source allows frozen cubes as an alternative); Square rice paper sheets (quantity not specified); Water (for dipping and softening rice paper; amount not specified); Avocado oil (for spraying both sides; source says to use a generous amount, but gives no measurement); Sweet chili sauce (for dipping; amount not specified)

Recipe by Trang @revelinumami · Instagram

Imported by Blak Rabbit on SeeMeCook

Creamy crab-and-cream-cheese filling is wrapped in rice paper and air-fried until golden and crispy, without deep frying. Serve with sweet chili sauce; check labels if you need the dish to be gluten-free.

4 servings43 minEast Asian

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Ingredients

8 oz Cream cheese (softened)
8 oz Imitation crab (Trader Joe’s Surimi; shredded and chopped; source notes this product has no gluten ingredients)
1 tsp Tamari or soy sauce (Tamari is identified as gluten-free; soy sauce contains gluten. Choose one.)
1 tsp Sugar
1 tsp Garlic powder
1 tsp White pepper
1 tsp Worcestershire sauce (spelling normalized from source’s “worceshire sauce”; source does not specify brand or ingredients)
1.5 sprigs Scallion (chopped; source gives 1–2 sprigs)
4 cloves Garlic (minced; source allows frozen cubes as an alternative)
Square rice paper sheets (quantity not specified)
Water (for dipping and softening rice paper; amount not specified)
Avocado oil (for spraying both sides; source says to use a generous amount, but gives no measurement)
Sweet chili sauce (for dipping; amount not specified)

Steps

1
In a bowl, combine the softened cream cheese, shredded and chopped imitation crab, tamari or soy sauce, sugar, garlic powder, white pepper, Worcestershire sauce, chopped scallion, and minced garlic. Mix until creamy.
2
Dip one square rice-paper sheet in water until softened. Fold both sides toward the center to form a long rectangular strip.
3
Place some filling at one end of the rice-paper strip. Pull a corner over to the opposite side to form a triangle, then continue folding and flipping the pocket until it is triangular. Repeat with the remaining rice paper and filling.
4
Spray both sides of each rangoon generously with avocado oil.
5
Air-fry at 390°F (200°C) for 7–9 minutes per side, until golden and crispy.
6
Serve with sweet chili dipping sauce.

Notes

The source does not specify the number of rice-paper sheets or a yield, so servings are estimated. It mentions checking crab labels because not all imitation crab is gluten-free; real lump crab is offered as an alternative. The air-fryer instruction specifies 7–9 minutes per side, while the transcript says 7–9 minutes without specifying sides.