Crab Rangoon Egg Rolls combine the irresistible flavors of classic crab Rangoon with the crispiness of egg rolls, resulting in a truly delightful appetizer or snack.
These egg rolls are filled with a creamy mixture of crab, cream cheese, and green onions, then wrapped in a crunchy shell for a satisfying bite. Whether you’re looking for a fun party snack or a creative appetizer for dinner, these Crab Rangoon Egg Rolls will be a hit with their perfect balance of creamy and crispy. If you’re not a fan of crab, feel free to substitute it with shrimp or even leave it out entirely for a cheesy treat. Either way, these egg rolls are bound to become a favorite!
Kitchen Equipment Needed:
- Mixing bowl
- Whisk or spoon
- Cutting board
- Knife
- Egg roll wrappers
- Small bowl (for sealing the wrappers)
- Frying pan or deep fryer
- Tongs or slotted spoon
- Paper towels
Ingredients:
- 8 oz cream cheese, softened
- 6 oz lump crab meat or imitation crab, chopped
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 12 egg roll wrappers
- 1 egg (beaten, for sealing the wrappers)
- Vegetable oil, for frying
Directions:
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce. Mix until smooth and well combined. Season with salt and pepper to taste.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a flat surface with one corner pointing towards you (like a diamond shape). Spoon 2 tablespoons of the crab mixture into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it tightly towards the top corner. Brush the top corner with a bit of the beaten egg to seal the roll. Repeat with the remaining wrappers and filling.
- Heat the Oil: In a large frying pan or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). You can check the oil’s temperature by dropping a small piece of wrapper into the oil – if it sizzles, it’s ready.
- Fry the Egg Rolls: Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels. Repeat with the remaining egg rolls.
- Serve and Enjoy: Serve hot with sweet and sour sauce, plum sauce, or your favorite dipping sauce. These egg rolls are best enjoyed fresh and crispy!
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Nutrition (per egg roll):
- Calories: 170
- Fat: 10g
- Carbohydrates: 14g
- Protein: 6g
- Fiber: 1g
- Sugar: 1g
- Sodium: 330mg
Crab Rangoon Egg Rolls are the perfect combination of creamy, savory filling and crunchy exterior. They’re easy to make and a great twist on traditional crab Rangoon, making them perfect for any occasion
Crab Rangoon Egg Rolls
combine the irresistible flavors of classic crab Rangoon with the crispiness of egg rolls, resulting in a truly delightful appetizer or snack. These egg rolls are filled with a creamy mixture of crab, cream cheese, and green onions, then wrapped in a crunchy shell for a satisfying bite.
Equipment
- Mixing bowl
- Whisk or spoon
- Cutting board
- Knife
- Egg roll wrappers
- Small bowl (for sealing the wrappers)
- Frying pan or deep fryer
- Tongs or slotted spoon
- Paper towels
Ingredients
- Ingredients:
- 8 oz cream cheese softened
- 6 oz lump crab meat or imitation crab chopped
- 2 green onions finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 12 egg roll wrappers
- 1 egg beaten, for sealing the wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce. Mix until smooth and well combined. Season with salt and pepper to taste.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a flat surface with one corner pointing towards you (like a diamond shape). Spoon 2 tablespoons of the crab mixture into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it tightly towards the top corner. Brush the top corner with a bit of the beaten egg to seal the roll. Repeat with the remaining wrappers and filling.
- Heat the Oil: In a large frying pan or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). You can check the oil’s temperature by dropping a small piece of wrapper into the oil – if it sizzles, it’s ready.
- Fry the Egg Rolls: Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels. Repeat with the remaining egg rolls.
- Serve and Enjoy: Serve hot with sweet and sour sauce, plum sauce, or your favorite dipping sauce. These egg rolls are best enjoyed fresh and crispy!
- Prep Time:
- 15 minutes
- Cook Time:
- 10 minutes
- Total Time:
- 25 minutes
- Nutrition (per egg roll):
- Calories: 170
- Fat: 10g
- Carbohydrates: 14g
- Protein: 6g
- Fiber: 1g
- Sugar: 1g
- Sodium: 330mg
- Crab Rangoon Egg Rolls are the perfect combination of creamy, savory filling and crunchy exterior. They’re easy to make and a great twist on traditional crab Rangoon, making them perfect for any occasion
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