Imported from TikTok
Gluten-Free Crab Rangoons
Crispy gluten-free crab rangoons made with cream cheese, imitation crab, green onion, savory tamari, sesame oil, and optional sriracha. Rice paper wrappers create a delicate, crunchy exterior when fried.
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Ingredients
- 4 oz cream cheese (softened)
- 0.5 cup gluten-free imitation crab (chopped or shredded as needed)
- 1 green onion (chopped)
- 0.5 tsp garlic powder or onion powder (Use either garlic powder or onion powder; the creator also describes measuring the garlic with your heart.)
- 1 tsp toasted sesame oil
- 1.5 tsp tamari (Use gluten-free tamari.)
- 1 tsp sriracha (optional)
- 8 rice paper wrappers (gluten-free; use two wrappers per rangoon)
- neutral frying oil (for frying in a hot pan; amount not specified. Some oil will remain in the finished rangoons.)
Steps
- 1
Soften the cream cheese and prepare the filling ingredients. Chop the green onion and chop or shred the gluten-free imitation crab if needed.
- 2
In a bowl, combine the softened cream cheese, imitation crab, chopped green onion, garlic powder or onion powder, toasted sesame oil, tamari, and optional sriracha. Mix thoroughly until the ingredients are evenly distributed and the filling is cohesive.
- 3
Fill a shallow dish with water. Dip one rice paper wrapper into the water until it softens, then lay it flat on a plate or work surface. Do not soak it longer than necessary, since it will continue softening as it rests.
- 4
Place one-quarter of the filling in the center of the softened wrapper. Fold the wrapper over the filling and seal the edges to form a compact packet.
- 5
Soften a second rice paper wrapper in the water, lay it flat, and place the first filled packet on top. Fold the second wrapper around it to create a double-wrapped rangoon. Repeat with the remaining filling and wrappers to make four rangoons total.
- 6
Heat a thin layer of neutral frying oil in a skillet over high heat. The pan must be very hot to help prevent sticking, especially when using stainless steel. Test the heat by sprinkling in a few drops of water; the water should roll around the surface rather than immediately sit still.
- 7
Once the oil and pan are hot, carefully add the wrapped rangoons, leaving space between them. Fry for about 3 minutes per side, turning once the bottoms are golden brown and crisp. Adjust the heat as needed so the wrappers brown without burning.
- 8
Transfer the cooked rangoons to a plate lined with paper towels to drain excess oil. This helps keep the wrappers crisp rather than soggy.
- 9
Serve immediately while hot and crispy. Chili crisp is a suggested accompaniment.
Notes
The creator warns that a sufficiently hot pan is important because rice paper wrappers can stick badly, particularly in stainless-steel pans. Serve immediately for the best texture. Chili crisp is recommended for dipping or serving alongside.
Nutrition per serving
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