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Crab Rangoon Egg Rolls Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 egg rolls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American, Asian-Inspired
  • Diet: Pescatarian

Description

Delicious Crab Rangoon Egg Rolls combine creamy, savory crab and cream cheese filling wrapped in crispy fried egg roll wrappers. Perfect as a party appetizer or snack, these golden-brown rolls are easy to prepare and bursting with flavor. Serve warm with your favorite dipping sauce for a crowd-pleasing treat.


Ingredients

Scale

Filling

  • 8 oz cream cheese, softened
  • 1 cup imitation crab meat, chopped (or real crab if preferred)
  • 2 green onions, finely sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce

Wrapping & Frying

  • 12 egg roll wrappers
  • 1 tablespoon water (for sealing)
  • Vegetable oil for frying


Instructions

  1. Prepare the filling: In a medium bowl, mix together the softened cream cheese, chopped crab meat, finely sliced green onions, garlic powder, and Worcestershire sauce until the filling is well combined and smooth.
  2. Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with a corner facing you like a diamond. Spoon about 2 tablespoons of the crab filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides snugly, and roll tightly towards the top corner. Seal the edge with a dab of water to secure the roll.
  3. Repeat assembly: Repeat the rolling process with the remaining wrappers and filling, ensuring each is tightly sealed to prevent filling leakage during frying.
  4. Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
  5. Fry the egg rolls: Carefully place the egg rolls into the hot oil in batches, being careful not to overcrowd the pan. Fry each batch for 3 to 4 minutes, turning occasionally until they are golden brown and crispy on all sides.
  6. Drain excess oil: Use a slotted spoon or tongs to remove the egg rolls from the oil and place them on paper towels to absorb excess oil.
  7. Serve warm: Serve the crispy Crab Rangoon Egg Rolls warm with your choice of dipping sauce, such as sweet and sour sauce or soy-based sauce, for an irresistible appetizer.

Notes

  • For a richer flavor, substitute fresh crab meat instead of imitation crab.
  • These egg rolls can be made ahead and frozen before frying. When frying from frozen, add an extra 1–2 minutes to the cooking time to ensure they are cooked through.
  • For a lighter alternative, bake the egg rolls at 400°F (204°C) for 15–18 minutes until golden and crispy instead of frying.