Crab Rangoon Egg Rolls
If you’re searching for the ultimate appetizer that’s crispy, creamy, and packed with flavor, look no further than Crab Rangoon Egg Rolls. This dish takes the beloved Chinese-American classic, Crab Rangoon, and gives it a delicious upgrade — wrapping the luscious cream cheese and crab filling in a golden, crunchy egg roll wrapper. The result is a bite-sized masterpiece that’s perfect for parties, family dinners, or anytime you crave something indulgent yet easy to make.
Unlike traditional wontons, egg rolls hold more filling, offering the perfect balance of creamy crab goodness and crispy crunch in every bite. Serve them with sweet chili sauce, soy sauce, or spicy sriracha mayo, and watch them disappear in no time.
Ingredients for Crab Rangoon Egg Rolls
- 8 oz cream cheese (softened): The creamy base that makes the filling smooth and rich.
- 1 cup imitation crab or real crab meat (finely chopped): Adds that signature sweet, delicate seafood flavor.
- 2 green onions (chopped): Brings freshness and a mild onion kick to balance the richness.
- 1 garlic clove (minced): Adds savory depth and aroma.
- 1 teaspoon soy sauce: Provides umami and enhances the flavor profile.
- ½ teaspoon Worcestershire sauce: Adds subtle tang and complexity.
- ½ teaspoon sugar: Balances the savory and salty notes.
- Egg roll wrappers (about 10): Crispy golden shells to encase the filling.
- 1 egg (beaten): Used for sealing the wrappers.
- Vegetable oil (for frying): A neutral oil perfect for deep frying.
Step-by-Step Instructions
- Make the Filling: In a medium bowl, combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, and sugar. Mix until smooth and well combined.
- Prepare the Wrappers: Place an egg roll wrapper on a clean surface with a corner facing you (like a diamond). Spoon about 2 tablespoons of filling into the center.
- Fold and Seal: Fold the bottom corner over the filling, then fold in the sides, rolling tightly toward the top. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot until it’s about 1–2 inches deep. Heat to 350°F (175°C).
- Fry the Egg Rolls: Carefully add 2–3 rolls at a time and fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Serve Hot: Enjoy immediately with your favorite dipping sauces.
