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Rice Paper Crab Rangoons (Gluten & Dairy Free) Recipe

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These Rice Paper Crab Rangoons offer a delicious gluten and dairy-free twist on a classic appetizer. Made with flaky crab meat, dairy-free cream cheese, and flavorful seasonings, then wrapped in double-layered rice paper and baked to crispy perfection, these rangoon bites are light, savory, and perfect for any occasion.

Ingredients

Filling

  • 1 6 oz can of crab meat
  • 4 oz dairy free cream cheese (e.g., Kite Hill brand)
  • 1 tsp rice vinegar
  • 2 tsp coconut aminos
  • Salt & pepper, to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp green onion, finely chopped, plus extra for garnish

Wrappers

  • 3 pieces of square rice paper wrappers

Others

  • Avocado oil (or other light oil) for brushing or spraying

Instructions

  1. Preheat and prepare baking sheet. Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and lightly grease it to prevent sticking. Set it aside.
  2. Prepare crab filling. Drain the canned crab meat thoroughly and place into a mixing bowl. Add the dairy-free cream cheese, rice vinegar, coconut aminos, salt, pepper, onion powder, garlic powder, and chopped green onion. Mix well to combine and flake the crab meat evenly throughout the mixture.
  3. Cut and soften rice papers. Using scissors, cut each rice paper sheet into 4 squares. Work with one square at a time: briefly dip it in water to soften, then place it on a plate or cutting board with the point facing down (like a diamond). Allow the rice paper to soften for an additional 15-20 seconds for pliability.
  4. Fill and fold rangoons. Spoon about two heaping spoonfuls of the crab mixture onto half of the softened rice paper in a triangle shape, leaving edges clear. Fold the other half over the filling to form a triangle and pinch the edges firmly to seal. Then, dip another rice paper square in water, let soften 15-20 seconds, and wrap this around the filled rangoons, creating a double layer wrap. Place the double-wrapped rangoon onto the prepared baking sheet.
  5. Repeat for remaining rangoons. Continue the dipping, filling, folding, and double-wrapping process for all remaining rice papers and crab filling. Space the rangoons evenly on the baking sheet.
  6. Brush with oil and bake. Lightly brush or spray the tops of each rangoon with avocado oil to promote crisping. Place the baking sheet in the oven and bake for 22-24 minutes, flipping carefully halfway through for even golden browning. Add an extra 1-2 minutes if you prefer extra crispiness.
  7. Cool and garnish. Remove rangoons from the oven and allow them to cool slightly before garnishing with additional chopped green onions. Serve warm alongside your favorite dipping sauce.

Notes

  • Ensure the crab meat is well drained to avoid soggy rangoons.
  • Double wrapping with rice paper helps the rangoons hold together during baking and gives extra crunch.
  • You can substitute the dairy-free cream cheese with any other dairy-free spread you prefer.
  • Handle softened rice paper carefully as it can tear easily.
  • Use avocado oil or a neutral oil with a high smoke point for best baking results.
  • For extra flavor, serve with soy sauce or a sweet chili dipping sauce.

Find it online: https://deliciousyum.com/rice-paper-crab-rangoons-gluten-and-dairy-free-recipe/