This recipe for Rice Paper Crab Rangoons has been a favorite in my kitchen ever since I discovered how easy it is to get a crisp, golden exterior without deep frying and while keeping the filling creamy using a dairy free cream cheese. I first made these on a rainy evening when I wanted something nostalgic and crunchy but needed a gluten and dairy free option for a dinner party. The result was a tray of savory, delicate parcels that disappeared before the plates were even cleared. The texture contrast of flaky crab and silky dairy free cream cheese wrapped in a crackly rice paper shell is what makes these stand out.

I love how quickly they come together and how flexible they are for substitutions. The filling is brightened with a touch of rice vinegar and balanced with coconut aminos for a subtle umami note. Baking at a high temperature gives the wrappers a satisfying snap while keeping the filling moist. Each bite is a little salty, slightly sweet, and gently aromatic from green onion, garlic powder, and onion powder. They are perfect as an appetizer, a snack, or a light main when paired with a salad.

Ingredients

• Crab Meat (1 can, 6 ounces): Drain well and look for lump or claw meat if possible for better texture. Canned crab is convenient and provides a clean, sweet seafood flavor.
• Dairy Free Cream Cheese (4 ounces): I use Kite Hill for its tang and texture, but any plant-based cream cheese with a similar firmness will work to bind the filling.
• Rice Vinegar (1 teaspoon): Adds a bright lift to the filling. Use seasoned rice vinegar for a slightly sweeter note or plain for a cleaner tang.
• Coconut Aminos (2 teaspoons): A lower-sodium, soy-free alternative to tamari that brings savory depth; swap with tamari if soy is acceptable.
• Seasonings: 1 teaspoon each onion powder and garlic powder, plus salt and pepper to taste—these powders echo the umami of the crab without adding moisture.
• Green Onion (1 tablespoon, chopped): Adds freshness and a mild onion bite; reserve extra for garnish to brighten the finished dish.
• Rice Paper Sheets (3 square pieces): Typically sold in round or square formats; these crisp up beautifully in the oven and are naturally gluten free.
• Neutral Oil (for brushing): Avocado or light olive oil to help the wrappers brown; you only need a light brush or spray.

Instructions

Preheat and Prepare: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment. Lightly grease the parchment or spray so the baked parcels do not stick and will crisp uniformly. Using a preheated oven ensures the outer layer starts bubbling and crisping immediately. Make the Filling: Drain the 6 ounce can of crab thoroughly. In a medium bowl, combine the crab with 4 ounces dairy free cream cheese, 1 teaspoon rice vinegar, 2 teaspoons coconut aminos, 1 teaspoon onion powder, 1 teaspoon garlic powder, a pinch of salt and pepper, and 1 tablespoon chopped green onion. Use a fork to flake and fold until evenly combined and silky but not overly whipped. Cut and Soften Rice Paper: Using scissors, cut each rice paper sheet into four equal squares. Dip one square into warm water for about 10 to 15 seconds until it becomes pliable but not soggy. Lay it on a plate with the point of the square facing down like a diamond; the timing is key to avoid tearing or under-softened sheets. Fill and Fold: Place roughly two spoonfuls of filling across the lower half of the softened square in a horizontal triangle. Fold the top point of the diamond over the filling, then pinch the sides to seal. To reinforce the seal and prevent leaks in the oven, briefly moisten a second rice paper square and wrap each filled triangle again, making each dumpling double wrapped. Arrange and Oil: Place each wrapped dumpling on the prepared baking sheet, spacing them evenly. Lightly brush or spray the tops with avocado oil to promote even browning and a crisp exterior. This final oil helps the rice paper blister and develop color in the oven. Bake Until Crisp: Bake at 400 degrees Fahrenheit for 22 to 24 minutes, carefully flipping each dumpling halfway through to encourage uniform browning. If you prefer extra crunch, add 1 to 2 minutes but watch closely to avoid burning. Remove and cool slightly before garnishing.

Storage Tips

Store baked rangoons in an airtight container in the refrigerator for up to 3 days. To re-crisp, place them on a baking sheet and warm at 350 degrees Fahrenheit for 6 to 8 minutes or air fry at 350 for 3 to 4 minutes. If freezing, arrange unbaked, wrapped pieces single layer on a baking sheet until firm, transfer to a freezer bag, and bake from frozen adding a few extra minutes to the time listed. Avoid storing at room temperature overnight because of the seafood filling.

Ingredient Substitutions

If you cannot find dairy free cream cheese, try a firm vegan ricotta or blend 3 ounces silken tofu with 1 ounce of a thicker plant-based cream for similar texture. Substitute canned crab with chopped cooked shrimp or canned artichoke hearts for a vegetarian twist. If coconut aminos are not available, use low-sodium tamari or soy sauce but reduce added salt. For a nut-free alternative, skip any almond-based binding ingredients and use a tablespoon of panko instead.

Serving Suggestions

Serve these hot with a trio of dipping sauces: sweet chili, tamari-ginger, or a citrusy ponzu to balance richness. Garnish with thinly sliced green onion and a sprinkle of toasted sesame seeds for contrast. They pair beautifully with a crisp cucumber salad, a simple slaw, or steamed edamame for a light meal. For party platters, arrange on banana leaves or slate and offer small ramekins of each sauce for guests to choose from.

Cultural Background

These little parcels are inspired by the classic Americanized crab rangoon which itself is a hybrid of Chinese-American flavors. Traditional crab rangoon often features deep frying and dairy cream cheese, which became common in mid-20th century American Chinese cooking. Using rice paper and baking is a contemporary adaptation that borrows Asian pantry staples while accommodating modern dietary preferences like gluten and dairy free eating. The result honors the flavor profile while lightening the technique.

Seasonal Adaptations

In spring and summer, fold in finely diced fresh herbs like cilantro or Thai basil and serve with a lime-chili dipping sauce. In autumn and winter, add a touch of finely grated ginger to the filling and swap coconut aminos for a splash of reduced-sodium tamari plus a teaspoon of maple for warmth. You can also fold in a small amount of roasted butternut squash purée for a seasonal vegetarian filling.

Meal Prep Tips

For efficient meal prep, mix the filling and store it refrigerated up to 24 hours. Cut and pre-soak rice papers briefly just before assembling so they do not stick together. Assemble all rangoons on parchment-lined trays, cover loosely with plastic wrap, and bake within a few hours or freeze unbaked on trays for long term storage. Label bags with the baking time adjustment to make reheating foolproof.

These rangoons tick so many boxes: quick, adaptable, and reliably delicious. Whether you serve them as an appetizer at a gathering or a light weeknight treat, they make people smile. Try making a double batch and freezing half so a crowd-pleasing snack is always ready.