20-Minute Baked Crab Rangoon Sticks

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.