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These rice paper crab rangoons are the perfect gluten and dairy free alternative to the classic. They’re baked in the oven and crisped to perfection!

A serving plate of crab rangoons ready for serving.

Who doesn’t love crab rangoons?! They’re a crispy fried wonton filled with cream cheese and crab for the perfect creamy, crunchy appetizer. I used to order these at restaurants all the time, and haven’t had them in years

It feels like one of those foods that you’ll just never be able to realistically eat again after going gluten and dairy free, but I finally tackled it and came up with the perfect alternative.

Why you’ll love these Rice Paper Crab Rangoons

  • Crab Rangoons made allergen friendly! This is such a perfect appetizer I haven’t been able to enjoy, so I love having an allergen friendly version.
  • A crowd pleasing appetizer! Who doesn’t love crab rangoons as an appetizer?!

The Ingredients for Rice Paper Crab Rangoons

  • Crab Meat. I buy this canned at the grocery store.
  • Dairy Free Cream Cheese. I use the Kite Hill brand. 
  • Rice Vinegar and Coconut Aminos.
  • Onion Powder, Garlic Powder, Salt, and Pepper.
  • Green Onion.
  • Rice Paper. I use this square rice paper to get the perfect shape.

How to Make these Rice Paper Crab Rangoons

  • Step One. Make the filling.
  • Step Two. Cut the rice paper and then dip in water to prep.
  • Step Three. Add crab mixture to each piece of rice paper and fold. Repeat for all the rice paper and filling.

Step by step photos of making the filling and folding the rice paper around it.

  • Step Four. Bake in the oven.
  • Step Five. Remove from the oven, top with green onions, and enjoy!

Photos of the rice paper crab rangoons before and after cooking.

Tips & Tricks 

  • Have extra rice paper on hand. Double wrapping these really helps to ensure that a little tear in the rice paper won’t ruin the dumplings, but if you get a big tear in the rice paper, it’s best to just start fresh with a new one. 
  • The square rice paper is really key for the right shape. Round rice paper will still work, but you have to make sure the dumplings are still thin so they get nice and crispy!

What sauce should you use?

Sweet and sour sauce is perfect for these, but I just went with a simple sauce with coconut aminos, garlic crisp and honey! 

Can you cook these in a pan? What about an air fryer?

I find that cooking these in the oven is the easiest as the shape is kind of awkward to cook in a pan, and they’re less likely to break. Plus, they still get plenty crispy in the oven! You likely can cook them in the air fryer with a similar method, but you’d probably need less time.

A hand picking up a crab rangoon off of a serving platter.

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Rice Paper Crab Rangoons (Gluten & Dairy Free)

  • Author: Unbound Wellness
  • Total Time: 32 mins
  • Yield: 6 servings 1x
  • Diet: Gluten Free


  • 1 6oz can of crab meat
  • 4 oz dairy free cream cheese (I use the kite hill brand)
  • 1 tsp rice vinegar
  • 2 tsp coconut aminos
  • salt & pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp green onion (plus extra for garnish)
  • 3 pieces of square rice paper


  1. Preheat the oven to 400 F and grease large a parchment lined baking sheet. Set aside.
  2. Drain the can of crab and add the meat to a bowl along with the cream cheese, rice vinegar, coconut aminos, and seasonings. Mix well to flake the crab meat and fully combine. Set aside.
  3. Using scissors, slice the rice paper into 4 squares for each sheet. Working with one piece of rice paper at a time, dip the rice paper in water and place it on a large plate or cutting board with the point of the square facing down, like a diamond. Allow it to sit and allow it to soften for about 15-20 more seconds.
  4. Using about 2 spoonfuls of the crab mixture, cover about half of the rice paper horizontally in a triangle shape, leaving a small bit of the edges empty. Fold the empty half of rice paper over the crab, forming a triangle and pinching the edges. Dip another square of rice paper and allow to sit for 15-20 seconds. Add the filled dumpling to the rice paper and wrap again. Each dumpling should be double wrapped! Set aside on the parchment lined baking sheet.
  5. Repeat for all of the rice paper and crab and and evenly space on the baking sheet. Brush or spray the top the dumplings with extra oil like avocado oil.
  6. Transfer to the oven and bake for about 22-24 minutes, carefully flipping halfway through. Add an extra minute or two to crisp further if desired!
  7. Remove from the oven and allow to cool before topping with green onion and serving with a dipping sauce of your choice. 
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Method: Oven
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 81
  • Fat: 2.7g
  • Carbohydrates: 3.3g
  • Fiber: .5g
  • Protein: 5.4g