Gluten-Free Crab Rangoon
1 pkg (8 oz) Crab Classic, Flake Style, hand shredded
1 pkg (8 oz) plain brick-style cream cheese, softened
4 green onions, chopped
2 cloves garlic, minced
1/2 tsp salt
8 square rice paper wrappers
1 cup prepared sweet chili sauce
Preheat oven to 425°F. Mix together crab, cream cheese, green onions, garlic and salt until blended.
Soak 1 rice paper wrapper in hot tap water for 10 to 20 seconds or until pliable. Cut into 4 quarters. Transfer carefully to slightly damp kitchen towel.
Lay 1 quarter on work surface; brush edges with water. Place 2 tsp crab filling in center. Fold diagonally into triangle to enclose filling, pressing edges together and removing all air pockets (do not overfill). Place on greased parchment paper–lined baking sheet; brush top with oil. Repeat with remaining wrappers and crab filling.
Bake for about 12 minutes or until golden brown. Serve immediately with sweet chili sauce for dipping.
Tip: Alternatively, pour enough oil to come 1/2 inch up side of skillet set over medium heat. Working in batches, pan-fry rangoons for 2 to 3 minutes per side or until golden brown. Place on paper towel–lined plate.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes