Ohhh, elite 😮🔥🦀
Here’schoice a crispy Crab Rangoon Egg Roll recipe—all the creamy, sweet-savory goodness, but bigger and crunchier.
Crab Rangoon Egg Rolls
Ingredients
Filling
- 8 oz cream cheese, softened
- 1 cup crab meat (real or imitation, finely chopped)
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- ½ tsp sugar
- ½ tsp soy sauce
- ½ tsp Worcestershire sauce (optional but 🔥)
- Pinch of salt & white pepper (or black)
Wrap + Fry
- Egg roll wrappers
- Water or egg wash (for sealing)
- Neutral oil (canola/vegetable)
Instructions
1. Make the Filling
- In a bowl, mix cream cheese until smooth.
- Fold in crab, green onions, and all seasonings.
- Taste and adjust (slightly sweet + savory is the goal).
2. Roll ‘Em Up
- Place egg roll wrapper like a diamond.
- Add 2–3 tbsp filling near the bottom.
- Fold bottom up, tuck sides in, roll tight.
- Seal edge with water or egg wash.
3. Fry
- Heat oil to 350°F (175°C).
- Fry in batches, turning, 3–4 minutes until golden brown.
- Drain on a rack or paper towels.
Dipping Sauce (Quick + Perfect)
Sweet Chili Sauce
- Store-bought works OR
- Mix:
- ½ cup sweet chili sauce
- 1 tsp rice vinegar
- Optional: pinch of chili flakes
OR
Soy sauce + splash of rice vinegar + drop of sesame oil.
Pro Tips
- Don’t overfill—cream cheese expands.
- Keep wrappers covered with a damp towel while rolling.
- These freeze great before frying (fry straight from frozen, +1–2 min).
Want an air fryer version, jalapeño-spicy twist, or baked party-size version next?
