Ingredients:

  • 8 oz cream cheese, softened
  • 6 oz lump crab meat, finely chopped
  • 2 green onions, thinly sliced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp granulated sugar
  • 1/4 tsp toasted sesame oil
  • 1 pinch white pepper
  • 14 sheets small round rice paper
  • 1 cup warm water
  • 2 tbsp neutral oil

Instructions:

  1. In your medium bowl, combine the 8 oz softened cream cheese, chopped crab, sliced green onions, and all the seasonings. Mix until just combined. You want the crab to be distributed throughout the 8 oz of cheese, but try not to over mix, or the filling will become too aerated and more likely to expand and leak during the frying process.
  2. Submerge one sheet of rice paper into the warm water for about 5 to 10 seconds. Do not wait for it to become completely limp in the water; it will continue to soften as it sits on your work surface. Place the damp sheet onto a clean, flat surface.
  3. Place about 1 tablespoon of the filling in the lower center of the rice paper. Fold the bottom edge over the filling, then tuck in the sides, and roll it up tightly like a small burrito. Ensure there are no large air pockets trapped inside. Repeat this for all 14 sheets. Let them sit for 2 minutes until the paper feels slightly tacky to the touch, which helps the seal hold.
  4. Heat the 2 tbsp of neutral oil in a large skillet over medium heat. Place the rangoons in the pan, seam side down first. Fry for 2 to 3 minutes per side until the wrapper is covered in tiny bubbles and turns a pale golden brown. You will hear a distinct sizzle that softens as the moisture leaves the paper. Transfer them to a wire rack immediately to maintain that shatter crisp texture.