Description
Delight in these crispy rice paper crab rangoons filled with a creamy savory mixture, perfect for gatherings or cozy nights.
Ingredients
Scale
- 10 sheets Rice Paper
- 2 cups Oil for Frying
- 8 oz Cream Cheese
- 1 cup Crab Meat
- 2 tablespoons Green Onions
- 1 tablespoon Soy Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Black Pepper
Instructions
- Prep the filling: In a mixing bowl, combine softened cream cheese, crab meat, chopped green onions, soy sauce, garlic powder, Worcestershire sauce, and black pepper. Use a fork to blend.
- Prepare the rice paper: Fill a large shallow dish with warm water. Soak one rice paper sheet until pliable, about 10-20 seconds.
- Assemble the rangoons: Place the softened rice paper on a clean surface, scoop about a tablespoon of filling into the center, fold the sides, and roll up tightly.
- Heat the oil: In your frying pan, heat the oil over medium-high heat until it reaches about 350°F (175°C).
- Fry to perfection: Carefully place a few rangoons into the hot oil, fry until golden brown, about 3-4 minutes on each side.
- Drain and serve: Remove the rangoons from the oil with a slotted spoon and place them on a paper towel-lined plate. Serve immediately.
Notes
To maintain crispness, prepare the filling a day in advance and assemble right before frying. You can also air fry or bake them for a healthier option.
Nutrition
- Serving Size: 2 rangoons
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg