Crab Rangoon Egg Rolls Recipe

Introduction

Crab Rangoon Egg Rolls combine the creamy, savory filling of classic crab rangoon with a crispy egg roll wrapper for a delicious appetizer or snack. These golden rolls are perfect for dipping in spicy Thai chili sauce and impressing your guests.

Ingredients

• 2 cups vegetable oil
• 8 oz crab meat (fresh, not canned)
• 8 oz cream cheese (at room temperature)
• 1 clove garlic (minced)
• 1 green onion (thinly sliced)
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1 dash lemon juice
• 9 egg roll wraps
• ½ stick butter (melted)
• Thai chili sauce (for dipping)

Instructions

1. Step 1: In a large mixing bowl, combine the cream cheese, minced garlic, sliced green onion, Worcestershire sauce, salt, lemon juice, and crab meat. Use a hand mixer or stand mixer to blend everything well until smooth and evenly mixed.
2. Step 2: Lay out the egg roll wraps on a clean surface. Using a basting brush, coat the edges of each wrap with melted butter to help seal them.
3. Step 3: Place about 2 tablespoons of the crab mixture in the center of each egg roll wrap.
4. Step 4: Fold the corner closest to you over the filling, then fold in the two side corners. Roll the wrap up tightly to enclose the filling completely.
5. Step 5: Heat the vegetable oil in a skillet over high heat until it is hot but not smoking.
6. Step 6: Fry one to three egg rolls at a time, making sure not to crowd the skillet. Cook each side for 1 to 2 minutes or until golden brown and crispy.
7. Step 7: Remove the egg rolls from the oil and let the excess oil drip off on a paper towel-lined plate.
8. Step 8: Serve the egg rolls warm with Thai chili sauce for dipping. Enjoy!

Tips & Variations

• For a spicier filling, add a small amount of finely chopped jalapeño or a dash of hot sauce to the crab mixture.
• If you don’t have fresh crab meat, thoroughly drain and use high-quality imitation crab as a substitute.
• Use an egg wash (beaten egg) instead of melted butter to seal the wraps for a stronger hold.
• Serve with additional dipping sauces like sweet and sour or soy sauce for variety.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F (190°C) for 8-10 minutes to keep the exterior crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the egg rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy. Baking is a healthier alternative but may yield a slightly different texture.

What can I use if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with soy sauce mixed with a small amount of lemon juice or apple cider vinegar for similar tanginess and depth of flavor.

Crab Rangoon Egg Rolls Recipe

Print Recipe

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5 from 86 reviews

Crunchy, golden-fried Crab Rangoon Egg Rolls filled with a creamy mixture of fresh crab meat, cream cheese, garlic, and green onions. Perfect as a savory appetizer served with spicy Thai chili sauce for dipping.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 9 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Filling

• 8 oz crab meat, (not canned)
• 8 oz cream cheese, (at room temperature)
• 1 clove garlic, (minced)
• 1 green onion, (thinly sliced)
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1 dash lemon juice

For Assembling and Frying

• 9 Egg Roll Wraps
• ½ stick Butter (melted)
• 2 cups vegetable oil (for frying)
• Thai Chili Sauce, (for dipping)

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the cream cheese, minced garlic, thinly sliced green onion, Worcestershire sauce, salt, lemon juice, and fresh crab meat. Use a hand mixer or stand mixer to blend everything together until smooth and well incorporated.
2. Prepare the Egg Roll Wraps: Lay out the egg roll wraps on a flat surface. Using a basting brush, coat the edges of each wrap with melted butter. This will help the wraps seal shut during rolling and frying.
3. Fill and Roll the Egg Rolls: Place about 2 tablespoons of the crab filling mixture in the center of each egg roll wrap. Fold the corner closest to you over the crab filling, then fold in the two sides, and roll tightly to seal the egg roll.
4. Heat the Oil: Pour vegetable oil into a skillet and heat it over high heat until it is hot enough for frying (about 350°F or until a small piece of egg roll sizzles immediately upon contact).
5. Fry the Egg Rolls: Carefully place one to three egg rolls in the hot oil, making sure not to overcrowd the skillet. Fry each side for 1 to 2 minutes or until the egg rolls are golden brown and crispy.
6. Drain the Egg Rolls: Remove the fried egg rolls from the oil using a slotted spoon or tongs. Allow any excess oil to drip off by placing them on a paper towel-lined plate.
7. Serve: Serve the crispy Crab Rangoon Egg Rolls warm with Thai chili sauce for dipping. Enjoy!

Notes

• Use fresh crab meat rather than canned for the best texture and flavor.
• Do not overfill the egg rolls to avoid breaking during frying.
• Maintain oil temperature for even frying and to prevent greasiness.
• You can prepare the crab mixture in advance and refrigerate before assembling.
• Butter on the edges helps seal the egg rolls securely.
• Serve immediately for the best crispness.

Keywords: Crab Rangoon, Egg Rolls, Appetizer, Fried Crab Egg Rolls, Asian Appetizer, Cream Cheese Crab Rolls, Thai Chili Sauce