Crispy Gluten-Free Crab Rangoon (Takeout-Style)

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Gluten-free crab rangoon served on a plate with a small bowl of sweet and sour sauce.

Why You’ll Love Gluten-Free Crab Rangoon

I grew up loving crab rangoon from our local Chinese restaurant, and this gluten-free crab rangoon recipe is just as delicious. The rice paper wrapper fries up golden and crisp, while the cream cheese and crab filling stays rich, savory, and perfectly balanced. They’re especially good served warm with a side of sweet and sour sauce for dipping, just like the classic takeout version.

Using rice paper also takes a lot of the stress out of gluten-free substitutions. Unlike gluten-free wonton wrappers, which can dry out or crack, rice paper becomes soft and flexible once moistened and seals easily around the filling. If you’ve made rice paper dumplings before, the folding process will feel very familiar.

These make an easy, crowd-pleasing appetizer for holidays, parties, or casual get-togethers. I like serving them as part of a seafood-focused spread alongside other shareable favorites like my homemade crab dip, so it feels special but not over the top.

Ingredients You’ll Need

Ingredients for gluten-free crab rangoon recipe arranged and labeled on a gray countertop.

Crab meat: The main flavor of the filling, giving these rangoons their classic savory seafood taste. Imitation crab or real crab both work here.
Cream cheese: Creates the rich, creamy center that balances the crisp exterior. Use full-fat for the best texture.
Green onion: Adds freshness and a mild bite that cuts through the richness of the filling.
Tamari sauce: Provides savory depth while keeping the filling gluten-free. Regular soy sauce can be used if gluten isn’t a concern.
Worcestershire sauce: Adds umami and complexity to the filling. This one is gluten-free.
Garlic powder: Enhances the overall flavor without overpowering the crab.
Sugar: Adds subtle sweetness to balance the savory ingredients and mimic classic takeout flavor.
Rice paper: Replaces traditional wonton wrappers and crisps beautifully when fried.
Avocado oil: Ideal for frying due to its high smoke point and neutral flavor. Another neutral high-heat oil can be used if needed.
Sweet and sour sauce: A classic dipping sauce that pairs perfectly with the creamy filling. Homemade or store-bought both work.

How to Make Gluten-Free Crab Rangoon

A medium bowl with crab meat, cream cheese, green onion, tamari sauce, Worcestershire sauce, garlic powder, and sugar.

Hands dipping a sheet of rice paper into a shallow bowl of water and laying it flat on a damp wooden cutting board.

Step 1: In a medium bowl, combine the crab meat, cream cheese, green onion, tamari sauce, Worcestershire sauce, garlic powder, and sugar. Stir until evenly mixed and smooth.

Step 2: Fill a wide plate or shallow bowl with cold water. Lightly wet a wooden cutting board or place parchment paper on a flat surface. Dip one sheet of rice paper into the water, then lay it flat. Let it soften for about 30 seconds until flexible but not mushy.

Hands folding the top and bottom edges of rice paper toward the center and adding a spoonful of filling on one side.

Hands folding rice paper over the filling into a triangle and rolling it closed to form a gluten-free crab rangoon.

Step 3: Fold the top edge of the rice paper toward the center, then fold the bottom edge up to meet it. Spoon a slightly rounded tablespoon of filling onto the right side.

Step 4: Fold the bottom right corner over the filling to form a triangle. Continue folding the triangle over itself toward the left until the filling is fully enclosed. Place on the prepared surface and repeat, making sure the rangoons don’t touch.

Gluten-free crab rangoons frying in a pan.

Step 5: Heat about ½ inch of avocado oil in a skillet over medium-high heat until it reaches 350°F. Fry the crab rangoons in batches without overcrowding the pan. Cook for 3-4 minutes, flipping halfway through, until the rice paper is blistered, golden, and firm to the touch. Transfer to a paper towel-lined plate and repeat.

Step 6: Serve warm with sweet and sour sauce.

Recipe Tips

Let the rice paper soften fully, but not too long. After dipping, wait about 30 seconds until it’s pliable and slightly tacky. If it’s still stiff, it will crack when folded; if it’s too soft, it can tear.
Don’t overfill the wrappers. A slightly rounded tablespoon of filling is enough.
Seal tightly and keep them separated. Rice paper sticks easily once softened.
Fry at the right temperature. Aim for 350°F so the wrapper blisters and turns golden.
Look for visual doneness cues. Blistered, lightly golden, and firm to the touch.
Work in small batches. This keeps the oil temperature steady.
Let the oil cool completely before discarding, or strain and reuse it for another batch of frying.

If you’re already comfortable folding dumplings, you might also like my Korean dumplings, or my baked dumplings if you want a non-fried option.

Hand dipping a gluten-free crab rangoon into sweet and sour sauce.

Storage Tips

For longer storage, you can freeze the assembled (unfried) crab rangoon and cook them straight from frozen when ready to serve.
This leftover crab rangoon recipe can be stored in an airtight container in the fridge for up to 4 days.
Reheat in the air fryer at 350°F for 5-7 minutes or in the oven at 375°F for 10-15 minutes until crisp.

Hand holding a gluten-free crab rangoon with a bite taken out, showing the creamy filling inside.

Recipe FAQs

Is gluten-free crab rangoon best served hot or cold?

Gluten-free crab rangoon is best served hot or warm, when the rice paper wrapper is crisp, and the filling is creamy.

Can you freeze gluten-free crab rangoon?

Yes. Freeze them before frying by placing the assembled rangoon in a single layer until solid, then store in a freezer-safe container. Fry straight from frozen, adding a minute or two, until golden and crisp.

Can I make gluten-free crab rangoon ahead of time?

Yes. You can assemble the rangoons a few hours ahead and store them covered in the refrigerator until you’re ready to fry.

Why is my rice paper crab rangoon chewy instead of crispy?

Rice paper can turn chewy if the oil isn’t hot enough. Frying at 350°F helps the wrapper blister and crisp instead of absorbing oil.