In a mixing bowl, combine softened cream cheese, crab meat, chopped green onions, and soy sauce. Mix until smooth, then season with a pinch of salt and pepper.

Fill a shallow bowl with warm water and dip one rice paper wrapper for 10–15 seconds until pliable. Place it on a clean surface.

Spoon about 1 tablespoon of filling into the center. Fold the sides like an envelope and roll tightly to seal. Keep a damp towel handy to prevent sticking or tearing.

Preheat the oven to 400°F (200°C). Arrange the filled rangoons on a parchment-lined baking sheet and lightly brush or spray with oil.

Bake for 15–20 minutes, turning once halfway through, until golden brown and crisp. The rice paper should give a light, delicate crunch.

Serve warm with sweet chili sauce, soy-ginger dip, or sriracha mayo.