Crispy Gluten-Free Crab Rangoon (Takeout-Style)

Gluten-free crab rangoon is a crispy, takeout-style appetizer made with a creamy crab and cream cheese filling wrapped in rice paper instead of traditional wonton wrappers. The filled wrappers are pan-fried until golden and blistered, with a crisp outside and a creamy, savory filling inside. The result is actually so much like classic crab rangoon and incredibly addictive!

Prep Time15

Cook Time12

Total Time27

Course: Appetizer

Cuisine: American, Chinese

Keyword: gluten free crab rangoon

Servings: crab rangoons (approx)

Author: Jean Choi

Ingredients

¾ cup crab meat shredded
4 oz cream cheese at room temperature
1 green onion chopped
1 tsp tamari sauce or soy sauce if not gluten free
1 tsp worcestershire sauce this one is gluten free
½ tsp garlic power
½ tsp sugar
11 sheets rice paper plus more, if needed (8 in diameter)
Avocado oil or your favorite cooking oil, for frying
Optional: sweet and sour sauce for dipping

Instructions

Combine crab meat, cream cheese, green onion, tamari sauce, Worcestershire, garlic powder, and sugar in a bowl. Stir to mix evenly.
¾ cup crab meat, 4 oz cream cheese, 1 green onion, 1 tsp tamari sauce, 1 tsp worcestershire sauce, ½ tsp garlic power, ½ tsp sugar
Fill a wide plate or bowl with cold water, and wet a wooden board OR place a sheet of parchment paper on a flat surface. Dip a sheet of rice paper in the water then place on a wet cutting board. Wait 30 seconds for the paper to soften to a foldable texture.
11 sheets rice paper
Once softened, take the top edge and fold it to the center. Repeat with the bottom edge so the two edges meet in the middle. Add a slightly rounded tablespoon of the crab meat filling on the right side of the paper.
Fold the bottom right corner up over the filling to create a triangle. Fold the triangle again towards the left, and one more time to wrap the filling completely into a triangle pocket. Place on the wet wooden board or parchment paper.
Repeat with the rest of the rice paper and filling and lay them down without touching each other.
Add about 1/2 inch of avocado oil to a skillet and heat over medium high heat until it reaches 350 degrees F. Add a few crab rangoons without overcrowding the pan. Cook for 3-4 minutes, flipping halfway through, until golden and crunchy. Transfer to a plate line with a paper towel to absorb excess oil. Repeat with the rest of the crab rangoons.
Avocado oil
Serve warm with sweet and sour sauce.
Optional: sweet and sour sauce

Video

Notes

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.

Storage Tips

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.
For longer storage, you can freeze the assembled (unfried) crab rangoon and cook them straight from frozen when ready to serve.

Nutrition