Crab Rangoon Egg Rolls combine the creamy, savory filling of classic crab Rangoon with the crispy texture of egg rolls. These delicious appetizers are filled with cream cheese, crab meat, and seasonings, wrapped in egg roll wrappers, and fried to golden perfection. They’re the perfect party snack, appetizer, or indulgent treat that will satisfy any craving for both crab Rangoon and egg rolls.
Ingredients
- 8 oz cream cheese, softened
- 8 oz lump crab meat (or imitation crab meat)
- 2 green onions, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 12 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Oil for frying (vegetable or canola oil)
Optional Add-Ins:
- 1 teaspoon sriracha or hot sauce for a spicy kick
- 1 tablespoon chopped cilantro for freshness
- ½ cup shredded mozzarella or cheddar cheese for extra cheesiness
For Serving:
- Sweet and sour sauce
- Soy sauce
- Spicy mayo or sriracha mayo
Instructions
Step 1: Prepare the Crab Filling
- In a medium mixing bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, soy sauce, onion powder, salt, and pepper.
- Mix until all ingredients are fully combined and the filling is smooth and creamy. Taste and adjust the seasoning as needed.
Step 2: Assemble the Egg Rolls
- Lay one egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
- Spoon about 2 tablespoons of the crab mixture into the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the two sides, and roll up tightly. Brush the top corner with beaten egg to seal the roll.
- Repeat the process with the remaining wrappers and filling.
Step 3: Heat the Oil
- In a large skillet or deep fryer, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of wrapper in; if it sizzles and turns golden brown, the oil is ready.
Step 4: Fry the Egg Rolls
- Carefully add the egg rolls to the hot oil, a few at a time, making sure not to overcrowd the pan.
- Fry the egg rolls for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 5: Serve and Enjoy
- Serve the Crab Rangoon Egg Rolls hot, with your choice of sweet and sour sauce, soy sauce, or spicy mayo for dipping.
Cooking Notes
- Crab Meat: You can use lump crab meat for an authentic flavor, or imitation crab meat for a more budget-friendly option. Make sure to chop the crab meat into small, bite-sized pieces for easy filling.
- Frying: Keep an eye on the oil temperature to prevent the egg rolls from browning too quickly or unevenly. If the oil is too hot, the wrappers may brown before the filling heats through.
Variations
1. Baked Crab Rangoon Egg Rolls
For a healthier option, brush the assembled egg rolls with oil and bake them in a 400°F (200°C) oven for 12-15 minutes, or until golden brown and crispy. Flip them halfway through for even browning.
2. Air Fryer Crab Rangoon Egg Rolls
Lightly spray the egg rolls with cooking spray and place them in the air fryer basket. Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through until golden and crispy.
3. Spicy Crab Rangoon Egg Rolls
Add 1 teaspoon of sriracha or your favorite hot sauce to the crab filling for a spicy twist. You can also add chopped jalapeños for extra heat.
4. Cheesy Crab Rangoon Egg Rolls
Mix in ½ cup shredded cheese (like mozzarella or cheddar) with the crab filling for an extra cheesy flavor that melts when fried.
5. Vegetarian Rangoon Egg Rolls
Replace the crab with finely chopped spinach, artichokes, or mushrooms for a vegetarian-friendly version. The creamy filling will still be rich and satisfying.
Frequently Asked Questions (FAQs)
Q: Can I make Crab Rangoon Egg Rolls ahead of time?
Yes! You can assemble the egg rolls up to 1 day in advance. Store them covered in the refrigerator until ready to fry. When you’re ready, fry them directly from the fridge.
Q: Can I freeze Crab Rangoon Egg Rolls?
Yes, you can freeze the assembled egg rolls before frying. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezer-safe bag or container. Fry or bake them from frozen, adding a few extra minutes to the cooking time.
Q: How do I store leftovers?
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain their crispiness.
Q: Can I use wonton wrappers instead of egg roll wrappers?
Yes, if you prefer a smaller version, you can use wonton wrappers to make bite-sized crab Rangoon bites. Follow the same steps, but use less filling per wrapper and adjust the frying time.
Q: What dipping sauces go well with Crab Rangoon Egg Rolls?
These egg rolls pair well with sweet and sour sauce, soy sauce, spicy mayo, sriracha, or honey mustard. Feel free to experiment with your favorite sauces!
These Crab Rangoon Egg Rolls are a delicious fusion of two favorite appetizers—crab Rangoon and crispy egg rolls. Filled with a creamy crab and cream cheese mixture and fried to golden perfection, these egg rolls are sure to be a hit at any party or meal. Customize them with your favorite add-ins or make a lighter version by baking or air frying them, and serve with a variety of dipping sauces for the ultimate snack.
