Crab Rangoon Egg Rolls
These crispy egg rolls are a fun, oversized twist on the classic crab rangoon appetizer—packed with creamy crab and cream cheese filling, fried until golden, and served with sweet and sour sauce. Perfect for parties, game day, or as a shareable restaurant-style treat at home.
Ingredients
For the Filling:
· 8 oz (225g) cream cheese, softened
· 6 oz (170g) crab meat (fresh, canned, or imitation), drained and flaked
· 2 green onions, finely chopped
· 1 clove garlic, minced
· 1 tsp soy sauce
· 1 tsp Worcestershire sauce
· ½ tsp sesame oil
· ¼ tsp white pepper (or black pepper)
· Pinch of salt (taste before adding—crab may be salty)
For Assembly:
· 8–10 egg roll wrappers (usually found in the refrigerated produce section)
· 1 tbsp cornstarch mixed with 2 tbsp water (sealing paste)
· Vegetable or peanut oil for frying
For Serving:
· Sweet and sour sauce, duck sauce, or spicy chili sauce
· Extra sliced green onions for garnish
Instructions
- Make the Filling
In a medium bowl, mix cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire, sesame oil, white pepper, and salt until well combined. Cover and refrigerate for 15–20 minutes to firm up slightly.
- Wrap the Egg Rolls
- Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Spoon 2–3 tablespoons of filling in a horizontal line across the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the left and right corners tightly.
- Brush the top corner with cornstarch slurry, then roll up snugly to seal. Press to ensure no air pockets.
- Repeat with remaining wrappers and filling. Keep covered with a damp towel to prevent drying.
- Fry the Egg Rolls
- In a deep pot, wok, or Dutch oven, heat 2–3 inches of oil to 350°F (175°C).
- Fry egg rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp.
- Drain on a wire rack or paper towel-lined plate.
- Serve
· Let cool for a few minutes (filling will be very hot).
· Slice in half diagonally if desired, and serve immediately with dipping sauces and a sprinkle of green onions.
Air Fryer Option
· Brush egg rolls lightly with oil or spray.
· Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, until golden and crisp.
Tips for Success
· Seal tightly to prevent filling from leaking during frying.
· Don’t overfill, or wrappers may burst.
· Keep oil temperature steady—too low makes them greasy; too high burns the wrapper before filling heats through.
· Make ahead: Assemble uncooked egg rolls and freeze in a single layer, then transfer to a bag. Fry directly from frozen, adding 1–2 extra minutes.
· Baking option: Brush with oil and bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until golden.
Why You’ll Love Them
· Crispy outside, creamy inside—the ultimate texture contrast.
· Restaurant-quality at a fraction of the cost.
· Customizable: Add minced water chestnuts, shredded carrots, or a dash of sriracha to the filling.
Serve these irresistible egg rolls as an appetizer that’s sure to disappear fast! 🥢✨