Crab Rangoon Egg Rolls Recipe

Introduction

Crab Rangoon Egg Rolls are a crispy and creamy appetizer perfect for any occasion. Combining the savory flavors of crab and cream cheese wrapped in a crunchy egg roll wrapper, they’re sure to impress your guests or satisfy your snack cravings.

Ingredients

• 2 (8 ounce) boxes cream cheese, softened
• 1-2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 green onions, chopped
• ½ lb fresh white cooked crabmeat, flaked or diced
• 8-10 egg roll wrappers
• Vegetable oil for frying

Instructions

1. Step 1: In a food processor, pulse together the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until well combined. Gently stir in the crab meat by hand to preserve its texture.
2. Step 2: Lay one egg roll wrapper on a clean surface with a corner facing you. Place about three rounded tablespoons of the crab mixture in the center to form a short horizontal mound. Fold the corner closest to you up and over the filling, tucking it in gently. Fold the sides toward the center and roll the wrapper tightly toward the opposite corner. Use a small amount of water to seal the edge.
3. Step 3: Heat vegetable oil in a heavy stockpot or deep saucepan to 375°F (190°C). Fry 2 to 3 egg rolls at a time until they are lightly browned, about 1-2 minutes. Allow the oil to return to temperature between batches. Drain the cooked egg rolls on paper towels and serve warm.

Tips & Variations

• For extra flavor, add a dash of soy sauce or a pinch of cayenne pepper to the filling.
• If you prefer baking over frying, brush the egg rolls lightly with oil and bake at 400°F for 15-20 minutes until golden and crisp.
• Fresh crabmeat works best, but canned crab can be used in a pinch—just drain well before mixing.
• If you find Worcestershire sauce too strong, start with 1 tablespoon and adjust to taste.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat by baking in a 350°F oven for 10-12 minutes or until heated through and crispy again. Avoid microwaving to maintain the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crab rangoon filling ahead of time?

Yes, you can prepare the filling up to a day in advance and keep it refrigerated. Assemble and fry the egg rolls fresh for the best texture.

What can I use if I can’t find egg roll wrappers?

Spring roll wrappers or wonton wrappers can be used as substitutes, though cooking times may vary slightly. Wonton wrappers will make smaller bites, so adjust filling accordingly.

Crab Rangoon Egg Rolls Recipe

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These Crab Rangoon Egg Rolls are a crispy, golden appetizer featuring a creamy, flavorful filling of cream cheese, fresh crab meat, and aromatic seasonings wrapped in delicate egg roll wrappers and deep-fried to perfection. Perfect for parties or a tasty snack, they combine the beloved flavors of classic crab rangoon with the satisfying crunch of egg rolls.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8–10 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American-Chinese

Ingredients

Scale 1x2x3x

Filling

• 2 (8 ounce) boxes cream cheese, softened
• 1–2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 green onions, chopped
• ½ lb fresh white cooked crabmeat, flaked or diced

Assembly

• 8–10 egg roll wrappers

Frying

• Vegetable oil for frying

Instructions

1. Prepare the filling: In a food processor, pulse together the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions several times until the mixture is well combined. Then, gently fold in the flaked or diced crab meat to maintain its texture.
2. Roll the egg rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place about three rounded tablespoons of the crab mixture in the center, forming a short horizontal mound. Fold the corner closest to you over the filling and tuck it in gently. Fold in the sides of the wrapper, then roll it tightly away from you. Seal the end by brushing a small amount of water on the tip to help it adhere. Repeat with the remaining wrappers and filling.
3. Heat the oil: Pour vegetable oil into a heavy stockpot or deep saucepan to a depth of about 2 inches. Heat the oil to 375°F (190°C), using a thermometer to monitor the temperature for even frying.
4. Fry the egg rolls: Fry 2-3 egg rolls at a time, depending on the size of your pan, for 1-2 minutes or until they turn a light golden brown and crispy. Make sure the oil returns to the proper temperature between batches to ensure even frying.
5. Drain and serve: Remove the egg rolls from the oil using a slotted spoon or tongs and place them on paper towels to drain excess oil. Serve warm as a delicious appetizer or snack.

Notes

• You can adjust the amount of Worcestershire sauce according to your taste preference, starting with 1 tablespoon and adding up to 2 if desired.
• If you are new to rolling egg rolls, check the packaging for illustrated instructions to make the process easier.
• Keep an eye on the oil temperature to maintain a consistent 375°F for perfectly fried egg rolls.
• For a lighter version, you can bake the egg rolls at 400°F for about 15-20 minutes, turning halfway, but deep-frying yields the traditional crispy texture.

Keywords: Crab Rangoon, Egg Rolls, Appetizer, Cream Cheese, Crab Meat, Fried Egg Rolls