Crispy Crab Rangoons with Sweet Chili Dipping Sauce Recipe
Delight in these crispy and creamy crab rangoons featuring tender crab flakes, smooth cream cheese, and a hint of garlic, wrapped in delicate rice paper and fried to golden perfection. Served with a sweet chili dipping sauce, they make a perfect appetizer or party snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 rangoons 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
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
Wrapper and Frying
- 8 square rice paper wrappers
- Vegetable oil (for frying)
Dipping Sauce
- 1 cup prepared sweet chili sauce
Instructions
- Prepare Filling: In a medium bowl, combine the shredded crab, 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: Briefly dip each rice paper wrapper into warm water for a few seconds until it becomes pliable but not too soft, then lay it flat on a clean surface.
- Fill and Fold Rangoon: Place about one tablespoon of the crab and cream cheese filling in the center of each softened wrapper. Fold the wrappers over the filling to form small parcels, sealing the edges by pressing gently. You can fold into a triangle or a purse shape according to preference.
- Heat Oil: In a deep skillet or frying pan, heat vegetable oil over medium-high heat to approximately 350°F (175°C), enough to submerge the rangoons halfway.
- Fry Rangoons: Fry the crab rangoons in batches until golden brown and crispy on all sides, about 2-3 minutes per batch. Use tongs or a slotted spoon to turn them gently during frying to ensure even color and texture.
- Drain Excess Oil: Remove the fried rangoons and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Arrange the crab rangoons on a serving platter and serve hot with the prepared sweet chili sauce for dipping.
Notes
- Ensure the cream cheese is softened at room temperature for easy mixing.
- Do not soak rice paper wrappers too long or they will tear; a quick dip is sufficient.
- Adjust oil temperature as necessary to maintain frying temperature and avoid soggy rangoons.
- These rangoons are best enjoyed fresh and hot for maximum crispiness.
- Substitute crab with imitation crab for a budget-friendly option.
Keywords: crab rangoons, crab appetizer, fried crab, cream cheese crab, appetizer recipe, Asian appetizer