20-Minute Baked Crab Rangoon Sticks

• Seafood

  • 2/3 oz Crab meat

• Condiments

  • 1 Sweet and sour sauce

• Baking & Spices

  • 1/2 tsp Granulated sugar
  • 1 Dash Salt

• Bread & Baked Goods

  • 12 Spring roll wrappers

• Dairy

  • 4 oz Cream cheese

Found on sugarandwine.com

Description

Ingredients

• 12 spring roll wrappers
• 4 oz cream cheese (I used 1/3 less)
• 1/2 tsp granulated sugar
• Dash of salt
• 2/3 oz of crab meat, chopped
• Sweet and Sour Sauce

Directions

• Pre-heat the oven to 375 degrees. Spray a baking sheet or stone with olive oil and set aside. In a small bowl, whip the cream cheese a bit to loosen it up. Fill a small prep bowl with cold water. Chop the crab meat into small pieces. Add the crab meat, sugar, and salt to the cream cheese and mix it together. On a flat surface, place four spring roll wrappers out. Dip your fingertips in the water, then slightly wet the wrappers. On the bottom third of the wrapper, place about a teaspoon of the crab mixture evenly across it. Then, start wrapping it from the bottom so that the mixture is wrapped a few times. Seal each Rangoon with a little bit of water along the crease using your fingertips. Place each piece on the baking sheet and slightly toss it so there’s a bit of the olive oil on the outside. Repeat until finished wrapping. Place in the oven for approximately 13 minutes (times vary with ovens so watch carefully). When there’s about 6-7 minutes left, flip them so they bake/crisp evenly.