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The rice paper recipe trend in crab rangoon form.

Rice Paper Crab Rangoon Bites Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    10 mins

30 minutes American Chinese Take Out Recipe Video Fusion Seafood Rice or Noodle Dairy Appetizer

The crispy rice paper recipe trend combines with this crab rangoon recipe, featuring imitation crab, cream cheese, rice paper, and Lee Kum Kee Sriracha Mayo. The result is a fun and easy way to enjoy crab rangoons with the crispy and chewy textures of rice paper.

 

This take on the popular American Chinese takeout appetizer is the perfect blend of spicy and savory, with the imitation crab and Sriracha Mayo combining beautifully to give a crab rangoon filling that's craveable and tasty. Add on Lee Kum Kee Honey Sriracha Sauce for dipping, and you've got extra hits of sweet and spicy that will make this an appetizer favorite for any occasion! 

What You Will Need

Ingredients

  • 8 oz. imitation crab, chopped
  • 3 Tbsp. cream cheese, softened
  • 1 stalk green onion, finely sliced (plus more for garnish)
  • 5 rice paper wrappers
  • 1 fresh jalapeño, thinly sliced into rounds
  • Neutral oil, for pan-frying

Seasoning

  • 1 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt

Dipping

  • Lee Kum Kee Honey Sriracha Sauce, for dipping

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Lee Kum Kee Honey Sriracha Sauce bottle showcasing sweet and spicy flavor with a hint of honey, ideal for drizzling, dipping, or glazing

Chili Sauces, Sriracha Sauces

Honey Sriracha Sauce

How to make it

  1. Mix crab, cream cheese, Lee Kum Kee Sriracha Mayo Dressing/Spread, green onion, garlic powder, and salt in a bowl until well combined.
  2. Soften rice paper wrappers one at a time in warm water. Cut each in half.
  3. Place a jalapeño slice in the center of the softened wrapper, then add 1 tablespoon of the crab filling on top of the jalapeño. Fold into a square, keeping the jalapeño on the outside top.
  4. Pan fry seam-side down first in lightly oiled nonstick skillet over medium heat for 2–3 minutes per side until golden and crisp. Flip carefully to keep jalapeño centered.

  5. Sprinkle with extra green onions. Serve hot with Lee Kum Kee Honey Sriracha Sauce for dipping and enjoy!

     

    Check out other easy appetizer recipe ideas on our recipes page.

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