Description
These Crab Rangoons are crispy, golden-fried dumplings filled with a creamy mixture of flaked crab, cream cheese, green onions, and a hint of garlic. Served with a sweet chili dipping sauce, they make a perfect appetizer or party snack that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Filling
- 1 package (8 oz) Crab Classic, Flake Style, hand shredded
- 1 package (8 oz) plain brick-style cream cheese, softened
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Wrapping 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 medium bowl, combine the hand-shredded crab meat, softened cream cheese, chopped green onions, minced garlic, and salt. Mix thoroughly until all ingredients are well incorporated into a creamy filling.
- Soften rice paper wrappers: Fill a shallow dish or large bowl with warm water. Dip each rice paper wrapper in the water for about 10-15 seconds until just soft and pliable. Lay it flat on a clean surface.
- Fill and fold rangoons: Spoon about one to two tablespoons of the crab and cream cheese mixture onto the center of each softened wrapper. Fold the wrapper over the filling to form a triangle or a purse shape, pressing edges firmly to seal. If needed, moisten edges with a little water to help seal.
- Heat oil for frying: Pour vegetable oil into a deep frying pan or skillet to a depth of about two inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping a small piece of wrapper – it should sizzle and rise to the surface immediately.
- Fry the rangoons: Carefully place the filled rangoons in the hot oil, frying in batches to avoid overcrowding. Fry each side for about 2-3 minutes or until golden brown and crispy. Use tongs or a slotted spoon to turn and remove rangoons.
- Drain excess oil: Transfer fried rangoons to a plate lined with paper towels to drain any excess oil and keep them crispy.
- Serve: Arrange the crab rangoons on a serving platter and accompany with the prepared sweet chili sauce for dipping. Enjoy them warm for the best taste and texture.
Notes
- Ensure the cream cheese is softened to make mixing easier and to achieve a smooth filling texture.
- If rice paper wrappers are difficult to fold, dip them slightly longer in warm water to become more pliable, but avoid over-soaking as they can become too fragile.
- Maintain oil temperature to keep rangoons crispy and prevent absorbing excess oil.
- For a lower-fat alternative, consider baking rangoons at 400°F (200°C) for 12-15 minutes until golden, flipping halfway through.
- Leftover rangoons can be reheated in an oven to retain their crispiness rather than microwaving.
Keywords: Crab Rangoons, Crab Appetizer, Fried Crab Cheese Dumplings, Asian-inspired Appetizer, Sweet Chili Dip