If you love the creamy, savory filling of Crab Rangoon but crave a crispy twist, these Crab Rangoon Egg Rolls are for you! Packed with a rich mixture of cream cheese, crab meat, and aromatic seasonings, these egg rolls are fried to golden perfection for a satisfying crunch. Perfect as an appetizer, party snack, or even a fun dinner option, these egg rolls are sure to impress. Let’s get rolling!

Why You’ll Love This Recipe

Crispy and Creamy: The perfect combination of crunchy exterior and creamy, flavorful filling.
Easy to Make: Simple ingredients and straightforward steps.
Crowd-Pleasing: A hit at parties, game nights, or family dinners.
Versatile: Serve as an appetizer, snack, or even a main dish with a side of rice.

Ingredients Breakdown:

Cream cheese (16 oz): Creates a creamy, smooth base for the filling.
Worcestershire sauce (2 tbsp): Adds a deep, umami-rich flavor.
Garlic powder (1 tsp) & onion powder (½ tsp): Enhances the overall seasoning with a warm, savory taste.
Green onions (3, chopped): Adds a fresh, mild onion flavor and a bit of crunch.
Fresh white crab meat (1 lb, flaked or diced): Provides the signature seafood taste with a delicate texture.
Egg roll wrappers (10): The crispy outer shell that holds everything together when fried.
Vegetable oil (for frying): Ensures a perfectly crispy, golden-brown crust.

Tips and Tricks

Seal Tightly: Make sure the egg rolls are sealed well to prevent the filling from leaking during frying.
Oil Temperature: Maintain the oil temperature for even cooking and a crispy texture.
Baking Option: For a healthier version, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Make Ahead: Assemble the egg rolls ahead of time and refrigerate until ready to fry.

Variations and Customizations

Spicy Version: Add a teaspoon of sriracha or diced jalapeños to the filling for a spicy kick.
Cheesy Twist: Mix in shredded mozzarella or cheddar cheese for extra cheesiness.
Vegetarian Option: Replace the crab with diced mushrooms or shredded carrots.
Extra Crunch: Add finely chopped water chestnuts to the filling for added texture.

Pairing Suggestions

Dips: Serve with sweet chili sauce, soy sauce, or a creamy garlic dip.
Sides: Pair with fried rice, lo mein, or a fresh cucumber salad.
Drinks: Enjoy with a cold beer, iced tea, or a glass of white wine.

Storage Instructions

Refrigerator: Store leftover egg rolls in an airtight container for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or in an air fryer for 5-7 minutes to restore crispiness.
Freezing: Freeze unbaked egg rolls on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.

Crab Rangoon Egg Rolls

Author: easysweetmeal
Total Time: 35 minutes
Yield: 10 egg rolls 1x

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Description

A crispy twist on Crab Rangoon! These golden egg rolls are filled with a creamy blend of crab, cream cheese, and seasonings. Perfectly crunchy and savory, they’re great with sweet chili or your favorite dip!

Ingredients

Scale

2 (8-ounce) boxes cream cheese (softened for easy mixing)
2 tablespoons Worcestershire sauce (adds umami depth)
1 teaspoon garlic powder (for savory flavor)
½ teaspoon onion powder (enhances the overall taste)
3 green onions, chopped (for freshness and a mild onion flavor)
1 lb fresh white crabmeat, flaked or diced (use imitation crab for a budget-friendly option)
10 egg roll wrappers (found in the refrigerated section of most grocery stores)
Vegetable oil for frying (enough to fill a pot or deep skillet about 2 inches deep)

Instructions

Prepare the Filling:

In a food processor, pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until well mixed.
Transfer the mixture to a bowl and gently stir in the flaked crab meat until evenly combined.

Assemble the Egg Rolls:

Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
Place about 3 rounded tablespoons of the crab mixture in the center of the wrapper, forming a short horizontal lump.
Fold the corner closest to you up and over the filling, tucking it in gently.
Fold in the left and right corners toward the center, then roll the wrapper tightly.
Use a small amount of water to seal the tip of the wrapper. Repeat with the remaining wrappers and filling.

Heat the Oil:

In a heavy stockpot or deep skillet, heat vegetable oil to 365°F (185°C). Use a thermometer to ensure the correct temperature.

Fry the Egg Rolls:

Fry the egg rolls 2-3 at a time (depending on the size of your pan) for 1-2 minutes, or until golden brown and crispy.
Allow the oil to return to temperature between batches.
Remove the egg rolls with a slotted spoon and drain on paper towels.

Serve:

Serve the egg rolls warm with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or duck sauce.

Notes

For a glossy finish, brush the egg rolls with a bit of beaten egg before frying.
If you don’t have a food processor, mix the filling by hand until smooth.
Always taste and adjust the seasoning of the filling before assembling the egg rolls.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Chinese-American