Preheat the oven to 400 F and grease large a parchment lined baking sheet. Set aside.

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.

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.

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.

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.

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!

Remove from the oven and allow to cool before topping with green onion and serving with a dipping sauce of your choice.