Crab Rangoons with Cream Cheese and Sweet Chili Dipping Sauce Recipe
Crunchy and creamy Crab Rangoons featuring flaky crab meat mixed with smooth cream cheese and aromatic garlic and green onions, all wrapped in crispy rice paper and served with a sweet chili dipping sauce. A perfect appetizer or party snack that’s easy to prepare and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 rangoons
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling
- 1 pkg (8 oz) Crab Classic, Flake Style, hand shredded
- 1 pkg (8 oz) plain brick-style cream cheese, softened
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
Wrappers and Frying
- 8 square rice paper wrappers
- Vegetable oil, for frying
Dipping Sauce
- 1 cup prepared sweet chili sauce
Instructions
- Prepare the filling: In a mixing bowl, combine the hand-shredded crab meat, softened cream cheese, chopped green onions, minced garlic, and salt. Mix thoroughly until all ingredients are evenly incorporated to create a creamy filling.
- Soften the rice paper wrappers: Briefly dip each rice paper wrapper in warm water for about 10-15 seconds until pliable but not overly soft. Lay each wrapper flat on a clean surface for filling.
- Assemble the rangoons: Place a heaping teaspoon of the crab mixture in the center of each softened rice paper wrapper. Fold the corners towards the center, pinching the edges to seal tightly and form a neat packet to prevent the filling from leaking during frying.
- Heat the oil: Pour vegetable oil into a deep pan or skillet to a depth of about 1 to 1.5 inches. Heat the oil over medium heat until it reaches approximately 350°F (175°C), suitable for frying.
- Fry the rangoons: Carefully place the assembled rangoons into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes on each side or until the wrappers turn golden brown and crisp. Use a slotted spoon to flip and remove.
- Drain and serve: Transfer the fried rangoons to a plate lined with paper towels to absorb excess oil. Serve warm with a side of prepared sweet chili sauce for dipping.
Notes
- Ensure the rice paper wrappers are only briefly soaked; over-soaking will cause them to tear easily.
- You can substitute crab meat with imitation crab if preferred.
- Serve immediately for the best texture, as rangoons tend to lose crispiness if left to sit.
- Adjust garlic and green onion amounts based on personal taste preferences.
- Vegetable oil with a high smoke point like canola or peanut oil can also be used for frying.