Crab Rangoon Egg Rolls
Elevate your appetizer game with these delectable Crab Rangoon Egg Rolls, where the classic flavors of crab rangoon meet the crispy, crunchy goodness of egg rolls. This recipe is perfect for gatherings, game days, or simply when you’re craving something savory and satisfying. Each bite delivers a creamy, crab-infused filling wrapped in a perfectly crisp shell, making them a crowd favorite. Get ready to impress your family and friends with this easy-to-follow recipe that’s bursting with flavor.
Why This Recipe Belongs in Your Rotation
Crab Rangoon Egg Rolls are the best of both worlds—an iconic appetizer turned into a fun, handheld treat. With a delicious blend of cream cheese, fresh crab meat, and seasonings wrapped snugly in an egg roll, these bites are perfect for any occasion. Whether you’re hosting a party or enjoying a cozy night in, this recipe is not only simple but also incredibly versatile. Plus, they can be made ahead of time and fried fresh when you’re ready to serve, ensuring that every guest enjoys them piping hot and crispy.
Ingredients at a Glance
- 16 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, chopped
- 8 ounces fresh white crabmeat, cooked and flaked
- 8 egg roll wrappers
- Vegetable oil for frying
- Sweet chili sauce for dipping
Must-Have Equipment
- Mixing Bowl: For combining the filling ingredients.
- Frying Pan or Deep Fryer: Essential for achieving that perfect golden-brown crunch.
- Spatula: Helpful for flipping the egg rolls while frying.
- Paper Towels: For draining excess oil after frying.
Crab Rangoon Egg Rolls: How It’s Done
Step 1: Prepare the Filling
In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, and chopped green onions. Mix until smooth and creamy. Gently fold in the cooked and flaked crab meat, being careful not to break it up too much.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you, creating a diamond shape. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Use a small dab of water to seal the edge.
Step 3: Fry the Egg Rolls
In a frying pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. Once the oil is hot, carefully add the egg rolls in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
Step 4: Serve and Enjoy
Serve the hot Crab Rangoon Egg Rolls with sweet chili sauce for dipping. Enjoy the delightful crunch and creamy filling that will surely have everyone coming back for seconds!
Seasonal Serving Ideas
- Serve at summer barbecues alongside fresh salads.
- Include in a holiday appetizer spread for festive gatherings.
- Pair with a variety of dipping sauces for a fun snack at game night.
- Offer them as part of a buffet during potluck dinners.
Recipe Notes & Chef’s Commentary
These Crab Rangoon Egg Rolls are wonderfully versatile. Feel free to experiment with different types of seafood or add vegetables like spinach or bell peppers for an extra crunch. If you prefer baking to frying, you can brush the egg rolls with a little oil and bake them at 400°F for about 20 minutes, flipping halfway through for even crispness.
- For a spicier kick, add a dash of sriracha to the filling.
- Leftover filling can be used as a creamy dip for crackers or veggies.
- Make sure your oil is hot enough before frying to avoid soggy egg rolls.
Storing Tips & Timelines
If you have any leftover Crab Rangoon Egg Rolls, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for about 10 minutes to restore their crispness. You can also freeze the un-fried egg rolls for up to a month. Just make sure to separate them with parchment paper to prevent sticking. When ready to cook, fry them straight from the freezer, adding an extra minute or two to the cooking time.
Quick Questions
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just assemble and fry the egg rolls when you’re ready to serve.
What can I substitute for crab meat?
If crab meat is unavailable, feel free to use cooked shrimp or imitation crab for a similar taste and texture.
Are these egg rolls gluten-free?
Traditional egg roll wrappers contain gluten, but you can find gluten-free wrappers at many grocery stores or use rice paper for a gluten-free alternative.
Can I bake these instead of frying?
Yes, you can bake them! Brush the assembled egg rolls with oil and bake at 400°F for about 20 minutes, flipping halfway through for even cooking.
See You at the Table
These Crab Rangoon Egg Rolls are a surefire hit and a fantastic way to enjoy the classic flavors of crab rangoon in a new and exciting form. Whether you’re serving them as an appetizer or enjoying them as a snack, they are sure to please every palate. So, gather your ingredients and get ready to make some delicious memories. Happy cooking!
Crab Rangoon Egg Rolls
Ingredients
Equipment
Method
- In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, and chopped green onions. Mix until smooth and creamy. Gently fold in the cooked and flaked crab meat, being careful not to break it up too much.
- Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you, creating a diamond shape. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Use a small dab of water to seal the edge.
- In a frying pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. Once the oil is hot, carefully add the egg rolls in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
- Serve the hot Crab Rangoon Egg Rolls with sweet chili sauce for dipping. Enjoy the delightful crunch and creamy filling that will surely have everyone coming back for seconds!
Notes
- For a spicier kick, add a dash of sriracha to the filling.
- Leftover filling can be used as a creamy dip for crackers or veggies.
- Make sure your oil is hot enough before frying to avoid soggy egg rolls.
