Why You’ll Love These Crab Rangoon Egg Rolls
- Great for Any Occasion: Serve them as a game-day snack, appetizer, or party pleaser.
- Crunchy and Creamy: A golden, crispy shell contrasts beautifully with the creamy crab filling.
- Easy to Make: With simple ingredients and easy steps, these egg rolls are beginner-friendly.
Tools You’ll Need
- Deep frying pan or deep fryer
- Mixing bowl
- Spoon or spatula
- Small brush (for sealing egg rolls)
Crab Rangoon Egg Rolls
- Total Time: 35 minutes
Description
These Crab Rangoon Egg Rolls are crispy, creamy, and packed with flavor—a fun twist on the classic crab rangoon! Perfect as an appetizer, snack, or party favorite, these egg rolls deliver a satisfying crunch paired with a rich, cheesy filling. Serve them with your favorite dipping sauce for a delicious experience.
Ingredients
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation)
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 10 egg roll wrappers
- Vegetable oil, for frying
Instructions
Step 1: Prepare the Filling
- In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and pepper.
- Mix until well blended and creamy.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond).
- Place 2-3 tablespoons of the crab mixture near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll up tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Heat vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch).
- Remove and drain on a paper towel-lined plate.
Step 4: Serve and Enjoy
- Serve hot with your favorite dipping sauces, such as sweet chili sauce, soy sauce, or spicy mayo.
Notes
- Don’t Overfill: Keep the filling amount small to prevent overstuffing and tearing the wrappers.
- Seal Tightly: Use water to ensure the edges of the wrapper stick together and don’t open while frying.
- Bake or Air Fry: For a lighter option, bake at 400°F (200°C) for 12-15 minutes or air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American
Storage Instructions
- Refrigerate Leftovers: Store in an airtight container for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.
- Freeze for Later: Freeze assembled but uncooked egg rolls in a single layer. Fry directly from frozen when ready to serve.
Frequently Asked Questions (FAQ)
Q1: Can I make these egg rolls vegetarian?
A: Yes! Swap the crab with mashed tofu or finely chopped mushrooms for a tasty vegetarian version.
Q2: What other dipping sauces work well?
A: Try hoisin sauce, peanut sauce, or a mixture of soy sauce and honey.
Q3: Can I use pre-made crab rangoon filling?
A: Absolutely! Pre-made filling can save time and still taste delicious.
Conclusion: A Crunchy Favorite for Any Occasion
These Crab Rangoon Egg Rolls bring together the best of both worlds: the creamy filling of classic crab rangoon and the satisfying crunch of fried egg rolls. They’re a crowd-pleaser that’s sure to disappear quickly at your next gathering!
Did you try this recipe? Share your feedback and photos—we’d love to see your creations!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Nutritional Information (per egg roll):
Calories: 180 | Protein: 6g | Carbohydrates: 18g | Fat: 9g | Fiber: 1g
Enjoy every crispy, creamy bite of these delicious egg rolls!