Crispy Crab Rangoon Egg Rolls combine the creamy, savory goodness of traditional crab Rangoon with the satisfying crunch of egg rolls. These golden, deep-fried delights are filled with a rich mixture of crab, cream cheese, and seasonings, wrapped in egg roll wrappers, and fried to perfection. Perfect as an appetizer or a party snack, these egg rolls are a delicious twist on a classic favorite.
Why You’ll Love This Recipe
- Combines the best of crab Rangoon and egg rolls into one irresistible snack
- Crispy, golden exterior with a creamy, flavorful filling
- Easy to make with simple ingredients
- Great for parties, game nights, or as a restaurant-style appetizer at home
- Can be baked or air-fried for a lighter alternative
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cream cheese
- Imitation or real crab meat, finely chopped
- Green onions, finely chopped
- Worcestershire sauce
- Garlic powder
- Soy sauce
- Egg roll wrappers
- Egg (for sealing the wrappers)
- Oil (for frying)
Directions
- In a mixing bowl, combine cream cheese, chopped crab meat, green onions, Worcestershire sauce, garlic powder, and soy sauce. Mix until smooth and well combined.
- Lay an egg roll wrapper on a flat surface and place a spoonful of the crab mixture in the center.
- Brush the edges of the wrapper with a beaten egg to help seal.
- Fold the wrapper over the filling, tucking in the sides, and roll tightly to seal. Repeat with the remaining wrappers and filling.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from the oil and drain on a paper towel-lined plate.
- Serve hot with sweet chili sauce or soy sauce for dipping.
Servings and Timing
- Servings: Makes about 10-12 egg rolls
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Baked Version: Brush the egg rolls with oil and bake at 400°F (200°C) for 15-18 minutes, flipping halfway through.
- Air-Fried Version: Spray egg rolls lightly with oil and cook in an air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Spicy Twist: Add a pinch of cayenne pepper or sriracha to the filling for a spicy kick.
- Different Fillings: Swap crab for shrimp, shredded chicken, or a vegetarian option like finely chopped mushrooms and cabbage.
Storage/Reheating
- Refrigeration: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer them to a freezer bag. Cook from frozen by adding a few extra minutes to frying, baking, or air-frying time.
- Reheating: Reheat in an air fryer at 350°F (175°C) for 5 minutes, or bake at 375°F (190°C) for 10 minutes to regain crispiness. Avoid microwaving, as it makes them soggy.
FAQs
How do I prevent the egg rolls from getting soggy?
Make sure to drain excess moisture from the crab meat and avoid overfilling the wrappers. Fry them at the right temperature for crispiness.
Can I make these ahead of time?
Yes, assemble the egg rolls and store them in the fridge for a few hours before frying. You can also freeze them for longer storage.
What dipping sauce pairs best with these egg rolls?
Sweet chili sauce, soy sauce, or a homemade dipping sauce with mayonnaise and sriracha work well.
Can I use wonton wrappers instead of egg roll wrappers?
Wonton wrappers are smaller, but you can use them to make mini versions of these egg rolls.
Is real crab meat necessary, or can I use imitation crab?
Both work well! Imitation crab is more budget-friendly, while real crab gives a more authentic flavor.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Can I make these in an air fryer?
Yes, air-fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
How do I keep egg rolls from bursting while frying?
Make sure the filling isn’t too wet, roll them tightly, and seal the edges well with egg wash.
Can I add extra vegetables to the filling?
Yes, finely chopped bell peppers, carrots, or cabbage can be added for extra texture and flavor.
How do I know when the oil is at the right temperature?
Use a thermometer or test with a small piece of wrapper—it should sizzle immediately without burning.
Conclusion
Crispy Crab Rangoon Egg Rolls are the perfect combination of creamy and crunchy, making them an irresistible appetizer or snack. Whether you fry, bake, or air-fry them, they are sure to impress with their bold flavors and satisfying texture. Try this easy-to-make recipe for your next gathering and enjoy a restaurant-quality treat at home.
Print
- Total Time: 20 mins
- Yield: 10 egg rolls 1x
Description
These crispy crab rangoon egg rolls are the perfect fusion of crunchy golden wrappers and creamy crab filling. They make an excellent appetizer for parties or a tasty snack for any occasion.
Ingredients
- 1 package egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, shredded
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- Vegetable oil for frying
Instructions
- In a bowl, mix cream cheese, shredded crab, green onions, garlic powder, Worcestershire sauce, and soy sauce.
- Place 1-2 tbsp of filling in the center of each egg roll wrapper.
- Roll tightly, sealing the edges with water.
- Heat oil in a deep pan and fry the rolls until golden brown.
- Drain on paper towels and serve hot with sweet chili sauce.
Notes
- For a spicier kick, add a dash of Sriracha to the filling.
- You can bake or air-fry for a healthier option.
- Prep Time: 15 mins
- Cook Time: 5 mins