Oh yes 🦀🥟 — Crab Rangoon Egg Rolls are basically the love child of crispy egg rolls and creamy, cheesy crab rangoon filling. Here’s a step-by-step recipe for making them crispy, golden, and addictive:
Crab Rangoon Egg Rolls
Ingredients (makes ~8–10 egg rolls)
Filling
- 8 oz cream cheese, softened
- 4 oz imitation crab meat (or real crab), finely chopped
- 2 green onions, finely chopped
- 1 tsp soy sauce
- ½ tsp garlic powder
- ½ tsp sesame oil (optional)
- Salt & pepper to taste
Egg Rolls
- 8–10 egg roll wrappers
- Oil for frying (vegetable, canola, or peanut oil)
Dipping Sauce (optional)
- Sweet chili sauce or soy sauce
Instructions
1. Make Filling
- In a bowl, combine cream cheese, chopped crab, green onions, soy sauce, garlic powder, sesame oil, salt, and pepper.
- Mix until smooth and evenly combined.
2. Assemble Egg Rolls
- Lay an egg roll wrapper on a flat surface, corner facing you (diamond shape).
- Place 1–2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over filling, then fold in sides, and roll tightly toward the top corner.
- Seal the top corner with a dab of water.
3. Fry Egg Rolls
- Heat 2–3 inches of oil in a heavy skillet or deep fryer to 350°F (175°C).
- Fry 3–4 egg rolls at a time, turning occasionally, until golden brown (~3–4 min).
- Drain on paper towels.
4. Serve
- Serve hot with sweet chili sauce, soy sauce, or a dipping sauce of your choice.
Pro Tips
- Don’t overfill — too much filling can break the wrapper while frying.
- Oil temp is key — too hot = burnt outside, raw inside; too low = greasy.
- Baking alternative: Brush egg rolls with oil and bake 15–20 min at 400°F (200°C), flipping halfway.
- Make ahead: Wrap and freeze uncooked; fry or bake straight from frozen.
I can also give a crispy baked version, a mini appetizer version, or a creamier, deluxe version with shrimp if you want to take it up a notch.
Do you want me to do that?
